Karonda fruit is a rich source of iron, as well as a
good source of Vitamin C. It is antiscorbutic and also
useful in tackling anaemia and anorexia.
It also has an analgesic and anti-inflammatory
quality.
quality.
The good ol' natal plum is always welcome on our dining-tables as an
accompaniment to our daily meals! Last time I had mentioned the method, to
prepare the pickled version of natal-plum. This time I am suggesting an equally
tantalizing version- the chutney of karonda.
accompaniment to our daily meals! Last time I had mentioned the method, to
prepare the pickled version of natal-plum. This time I am suggesting an equally
tantalizing version- the chutney of karonda.
Ingredients:
Karonda/ Natal plum- 250 grams
Cumin seeds- 1 teaspoon (roasted)
Asafoetida powder- a pinch (roasted slightly)
Green chillies- 3
Red chilli powder- 1/2 teaspoon
Chopped green coriander- 2 to 3 tablespoons
Salt- 1 teaspoon
Method:
Thoroughly wash the karondas, green chillies and coriander leaves.
Slice the karondas into two and remove the seeds. Now grind the
karondas, green chillies and coriander along-with the other ingredients,
into a fine paste. (Add a bit of water, if needed during the grinding
process)
Wow! The mouth-watering chutney is ready.....!!
No comments:
Post a Comment