Karonda (Carissa carandas), also known as Bengal Currant, Christ’s Thorn, or Carandas Plum, is a spiky, evergreen shrub native to India but also found in Malaysia, South Africa, and other parts of Asia. Widely used in Rajasthan and other regions, it is primarily known for its role in pickles, though it can be used in various other dishes. Despite seeing it in North Indian wet markets for over 40 years, I never gave it much thought—perhaps it’s time to change that. Beyond its culinary uses, karonda is valued for its impressive health benefits. It is believed to have anti-cancer properties, lower blood pressure, reduce inflammation, and support skin and urinary tract health. With its unique balance of tartness and astringency, it deserves more attention both in the kitchen and for its medicinal potential. Exploring its versatility might just reveal an underrated superfood hiding in plain sight. Today, I will present a delicious vegetable dish using this unique berry.

Ingredients
100 gms karonda i
100 gms green chillies
2-3 pinches of asafoetida (hing, perunkayam)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp carom seeds (ajwain, omavalli Vidhukal)
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp coriander powder (dhania powder, kothamalli podi)
1 tsp star anise powder (chakra phool powder, annasipoo)
Unrefine salt to taste
Method
Wash the karonda well
Set aside
Remove the stalks of the green chillies and wash them well
Set aside to dry completely and cut into two pieces
Set aside
Heat a pan and roast cumin seeds, carom seeds and asafoetida
Add turmeric powder, coriander powder and anise powder
Roast for a few seconds
Add the karonda and green chillies
Add salt and continue to roast for about 2 minutes
Cover the pan and cook for 2-3 minutes, keeping the flame low
Open the lid and check if the karonda has become soft
If not, cook for a minute more
Remove from heat and transfer to a serving bowl
Serve hot with Indian flatbreads
Refrigerated, this dish will last for a week
Enjoy!