Karonde mirchi/ Sauteed cranberries with green chillies
A super spicy and tangy mix of sour cranberries and hot green chillies.
Ingredients
- 250 gms cranberries washed, and cut into halves
- 250 gms green chillies chopped- adjust qty as per your taste
- 2 tbsp mustard oil
- 1/2 tsp turmeric powder
- salt as per taste
- 1/2 tsp coriander powder
Instructions
- Heat mustard oil and add turmeric powder. Saute for a few seconds.
- Add cranberries, and chopped chillies. Mix well. Add salt and coriander powder. Cook for a few minutes till the cranberries are slightly tender and mushy, and chillies are cooked. Turn off the heat.
- Sauteed cranberries with green chillies are ready to be served. Serve it as an accompaniment with any curry and roti/naan, or if you love the extra doze of chillies in everything, just roll a parantha with a layer of this tangy spicy mix, or just top it on a slice of toast.
Notes
Karonde are not available in UK, so i make this recipe using cranberries. If you are in india, and get karonde easily, use karonde and follow the same recipe to make karonde mirchi.
Using Mustard oil-
Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.