Khatte Karaunde Ki Sabzi Ki Recipe

Khatte Karaunde Ki Sabzi is tangy, tasty and lasts longer when refrigerated! It doesn't take much time to cook. However, cleaning of the berries before cooking involves some time and effort.

Karonda / karaunda / karvanda is easily available in market during summers. It is a rich source of iron and Vitamin C, hence perfect for consumption during this season.

Here's a quick recipe of karaunde ki sabzi:

1 cup raw karaunde (cleaned and slit in 2 parts)
1 tsp jaggery (grated)
1/2 tsp mustard seeds (rye)
1/2 tsp cumin seeds (jeera)
1 pinch turmeric powder
1/2 tsp red chilli powder
Salt as per taste
Oil for cooking
Fresh coriander leaves for garnishing


Heat oil in a pan. Add mustard seeds. When they splutter, add cumin seeds. Once you get the aroma, add the karaunde and stir occasionally on medium flame.

Add turmeric powder, red chilli powder and salt.

Once the karaunde soften (it won't take much time), add the grated jaggery and mix well. Remove from flame and garnish with fresh coriander.

Karaunda is called Natal Plum / Cranberry in English.


ShrutiWrites 29 April 2011 at 22:04  

Nice blog! Even I made this when I got Karaunda from my hometown, don't get them here in Mumbai though :(

Gulab Jamun 23 May 2011 at 15:21  

Its was shocking for me karaunde ki sabzi I had never heard about it. I will go for it and like to see the result.Thank you

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