Ingredients

• 200 gm. karonde, de-stalked, washed and halved

• 50 gm. green chillies, sliced into small pieces

• 2 tbsp. mustard oil

• 1 tsp. methi dana /fenugreek seeds

• 1/2 tsp. jeera or cumin seeds

• 1/2 tsp. kalonji or nigella seeds

• A pinch of asafoetida or hing powder (optional)

• 1 tsp. salt, adjust to taste

• 1 tsp. dhania or coriander powder

• 1/2 tsp. huldi or turmeric powder

• 1/4-1/2 tsp. chilli powder

• 1 tsp. amchoor or mango powder (optional)

• 2 tsp. sugar

Instructions

1. Heat oil in a wok or kadhai. Add fenugreek, cumin and nigella seeds. When the seeds crackle, add all other ingredients except sugar.

2. Stir fry for a minute, lower the heat, cover and cook until soft.

3. Stir fry on high until all released water is dried off and the vegetable looks shiny.

4. Add sugar, mix.

5. Serve with other Indian dishes, as a side dish

Notes

• Karonda or Corinda or Natal plum (Carissa carandas) is a small, oval fruit, milky white to dark red in colour. Karonda bushes grows wild in India and other tropical countries. It is named after the Natal region of South Africa, where it grows abundantly. The plant has shiny leaves and beautiful, star like, fragrant flowers. When sliced, the fruit release a milky sap. The raw fruit is very tart but it sweetens a little as it matures. In India, it is used to make pickles or pickle like vegetable bhaji/curry