Masala Khatta Karonda

 Masala Khatta Karonda

Here’s a traditional recipe for Masala Khatta Karonda — a spicy, tangy North Indian-style side dish made with karonda (Natal plum or Bengal currant), often enjoyed with parathas or dal-chawal.

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Masala Khatta Karonda Recipe (Spicy & Tangy Style)

Ingredients:

• Khatta Karonda – 250g

• Green chilies – 6–8 (slit or chopped)

• Mustard oil – 3 tbsp

• Asafoetida (hing) – 1 pinch

• Cumin seeds – 1 tsp

• Fennel seeds (saunf) – 1 tsp

• Nigella seeds (kalonji) – 1/2 tsp

• Turmeric powder – 1/2 tsp

• Red chili powder – 1 tsp (adjust to taste)

• Coriander powder – 1 tbsp

• Salt – to taste

• Amchur (dry mango powder) – 1 tsp (optional, for extra tang)

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🧑‍🍳 Instructions:

1. Prep the Karonda:

   • Wash and pat dry the karondas.

   • Slice them in half lengthwise and remove seeds if they are large or hard.

2. Heat the Oil:

   • Heat mustard oil in a pan until it reaches smoking point. Reduce the flame to low.

3. Temper the Spices:

   • Add asafoetida, cumin, fennel, and nigella seeds.

   • Let them sizzle for a few seconds.

4. Add Green Chilies:

   • Toss in the green chilies and sauté for a minute.

5. Add Karonda:

   • Add the sliced karondas. Stir well.

6. Add Ground Spices:

   • Add turmeric, red chili, coriander powder, and salt. Stir and cook on medium flame.

7. Cook Until Tender:

   • Cover and cook for 10–15 minutes, stirring occasionally, until the karonda becomes soft but not mushy.

8. Finish:

   • Sprinkle amchur at the end if you like extra tanginess.

   • Cook uncovered for 1–2 more minutes and turn off the flame.

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✅ Serving Suggestions:

• Serve warm or at room temperature with parathas, dal-rice, or khichdi.

• Can be stored refrigerated for up to a week in an airtight container.