Karwanda launji (Sweet and sour carandas relish)
Ingredients
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Carom seeds
- 1/4 tsp Fenugreek seeds
- 1 pinch Asafoetida
- 20 nos. Carandas seedless and cut in four
- 1/4 tsp Turmeric powder
- 1 1/2 tsp Red chili powder
- 1 tsp Coriander powder
- as needed Water to adjust consistency
- to taste Salt
- 5-6 tbsp Jaggery
- 1/2 tsp Fennel powder
- 1/2 tsp Nigella seeds
Instructions
- Wash and prep your carandas in seedless 4-5 wedges.
- In a pan heat oil for tempering.
- Crackle mustard seeds, carom seeds, fenugreek seeds and asafoetida in quick succession.
- Add your karandas and stir and cook until you start to see them soften.
- At this point add in your spices and saute well, cook 'em well.
- Once the carandas soften mix in the grated jaggery and simmer for 2 mins
- Add salt to taste and adjust consistency with water to get saucy texture.
- Finally finish off with the fennel powder and nigella seeds.