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Pickle

(144)Karandas Pickle

Ingredients

  • 500 gms. Karandas.
  • 2 tbsp Salt and ½ tsp baking soda for soaking karandas.
  • ⅔ cup. Jaggery.
  • 5 tbsp. Til oil.
  • 1 tsp. Cumin seeds.
  • 5 clove.
  • ½ inch Cinnamon.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Asafoetida powder.
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • 1 tbsp. Salt..

Method

  1. Pluck stalk from the Karandas.
  2. Add salt and baking soda to tap water. Soak karandas in this water for 10 minutes.
  3. Wash thoroughly.
  4. Heat oil in non stick pan for tampering.
  5. Add Cumin seeds , wait for crackling sound and add clove, cinnamon and then add asafoetida powder and turmeric. Give quick stir to all whole spices and then add Karandas. After adding salt close the lid and cook for 2-3 minutes to soften on medium flame. Stir in between.
  6. After softening add remaining spices and jaggery.
  7. Stir continuously and cook for one more minute and switch off the flame. Karanda pickle is ready.
  8. Bottled the karanda pickle once it cool down.
  9. Enjoy with Roti, Bhakhri, Thepla, Puranpoli, Chila, Handva, Dhokla, Vada, Bhajia or as you wish.
Karandas Pickle
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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