Saturday, 12 November 2016

Instant Karonda Pickle

Instant Karonda Pickle

  • 200 gm Karonda (cut  into halved)
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
  • 1 tsp carom seeds
  • 1 tsp fenugreek seeds
  • 1/8 tsp asafoetida  
  • 1 tbsp turmeric powder
  • 1 tbsp red chilly powder
  • 2 tsp mustard seeds powder
  • 1 tbsp salt
  • ½ cup mustard oil
Method (How to make karonda pickle at home)
  • Heat a pan and dry roast nigella seeds, carom seeds, fenugreek seeds and fennel seeds till colour change, and get nice aroma. When cool down make coarse powder.
  • Now heat mustard oil in a pan till smoke come.
  • Mix salt, turmeric, and red chilly powder in to the Karonda and mix well.
  • Add grinded spice into it and mix well. Add asafoetida into the oil and switch off the flame add chopped karonda into the oil and and mix well.
  • When cool down keep in the air tight jar. Instant karonda pickle is ready. Use with in 8-10 day or keep inside the fridge and use for a month.

No comments:

Post a Comment