Here are some interesting tidbits about karonda (a kind of berry), a fruit that normally flourishes well in regions with high temperatures. It is rich in iron, vitamin C, vitamin A, calcium, and phosphorus. Its fruit is used in the ancient Indian herbal system of medicine, Ayurveda, to treat acidity, indigestion, fresh and infected wounds, skin diseases, urinary disorders, and diabetic ulcers as well as biliousness, stomach pain, constipation, and anaemia.
In India, the mature fruit is harvested for Indian pickles. It contains pectin and is hence a useful ingredient in chutney. Ripe fruits exude a white latex when severed from the branch. Colonial British in India also made jelly, jams, and syrups from it. (Source: Wikipedia)
Cut karonda into half lengthwise and deseed.
Heat oil. Add the methi seeds, kalaunji seeds, saunf, and heeng. Add the karondas and mix well.
Add the spices (turmeric, red chilli powder, salt, and sugar).Mix well. Add half cup of water, mix well, and cover and cook till soft.
Refrigerate
