Karonde ki Launji

Karonde ki launji (करौंदे की लौंजी) is a sweet, tangy and delicious recipe from North Indian cuisine. Karonda is also known as 'carandas plum' or 'natal plum'. With a tangy and sweet flavour, this is an easy-to-make recipe. Karondas are rich in nutrients and provide some of the essential minerals. It is rich in iron, vitamin c, vitamin A, calcium and phosphorus. In Ayurveda, it is used to treat acidity, indigestion and urinary disorders. Karondas are popularly used to make spicy pickle, chutney and jam. Karonda launji is something that you will love for sure. It stays fresh for 15 days in the refrigerator.

This karonda launji can be served as a side dish with any type of stuffed paratha. It can be a part of main course as a sweet chutney.

Ingredients:

250 gms Karonda
½ tsp. cumin seeds (jeera)
¼ tsp Turmeric Powder
1 tsp Red Chilli powder
Salt to taste
¾ cup Sugar
2 tsp. Oil

Instructions:

Wash karonda thoroughly in water.

Remove its stalk and slit in between. Remove brown seeds if they have any.

Heat oil in a pan and add cumin seeds.

When cumin splutters, add turmeric powder and chopped karonda. Saute for a minute.

Add salt and red chilli powder. Add ¾ cup of water and mix all ingredients.

Cover the pan with a lid and let it cook for 3-4 minutes or till karonda become soft.

When karonda become soft, add sugar and mix it well.

Cook till the sugar melts and gravy thicken slightly. When it thicken, turn off flame.

Transfer in a bowl and serve with roti, poori or paratha.

Tips:

You may adjust the quantity of sugar according to your taste.
You may add fennel powder and garam masala.
To make it more spicy, add green chillies.

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