Mirch Karonda
On
one of my viewers demand, today I’m here with one of the best recipe of a
seasonal pickle, which greatly enriches your meal platter. This easy to make
pickle has a perfect blend of tangy Bengal currants and hot-spicy green
chilies. So, presenting to you an instant pickle:
Ingredients:
Bengal
currant (karonda) 250gm
Green
chilies 125gm
Salt 1tsp
Turmeric
powder ¼tsp
Asafetida ¼tsp
Black
mustard ¼tsp
Yellow
mustard ¼tsp
Fenugreek
seeds (methi dana) ¼tsp
Oil 1tbsp
Method:
- Take a wok and heat up the oil.
- Add asafetida, black mustard, yellow mustard and fenugreek seeds.
- As the mixture starts to crackle, add currants(karonda), salt and turmeric powder to it. Close the lid & cook it on low flame, till it gets slightly cooked(Approx 5-7 minutes), add chilies to it.
- Mix it well and close the lid for few further minutes.
- Sauté it for 8-10 minutes.
- Now your Mirch Karonda is ready.
Note:
- Don’t add chilies and currants at same time, as they have different cook timings; because this would make chilies overcooked and reduce its crispiness.
- Instead of whole spices, you can also use grossly (dardara) grinded masala.
- You may add other spices, but if cooked well with proper proportions, it tastes complete in itself.