Monday, 11 July 2011
Karonde and Green Chilli Pickle
1. 200 gms of Karonde diced
2. 50 gms of green chili chopped
3. Salt to taste
4. 2 tbsp of oil
5. 1 tsp of turmeric powder
1. Chopped Karonde and green chili together, but before cutting them rub little sarsoon/mustard oil, otherwise your fingers will burn.
2. Heat 2 tbsp of vegetable oil
3. Now add karonde and mirch and sautéed them till crunchier and add salt and turmeric powder.
4. Serve this different kind of achaar with paranthas