Karonde (Carissa carandas) Ka Bina Tel Ka Aachar (No oil pickle of Carissa carandas)



Pickle with health benefits.

Karonda helps in improving appetite and digestion and helps in easing few other bile related disorders. It is extensively used in Ayurveda.


Karonda – 250 gms

Asafoetida (Heeng) -2 tsp

Sea Salt – as per taste.


Wash and dry the Karonadas. Cut in half. I don’t deseed them but if you want you can deseed them.

In a bowl mix cut karondas with salt and heeng.

Bottle the pickle in glass jars or those traditional Indian pickle jars. Cover the jars with thin cotton/muslin cloth and keep in sun for around a week. After a week, your pickle would be ready to consume.

Things to be noted: Please ensure that all the karondas, vessels and utensils one is using are completely dry (no traces of water). You would see some water in the pickle jar, don’t be worried, it is the moisture released by the karondas when mixed with salt. Within a week time this water or juice would thicken a bit.

The pickle stays fresh for around 2-3 months and if one keeps it in refrigerator, it can stay fresh longer.

I have used sea salt. Sea salt helps in keeping the pickle intact for a longer period as compared to our regular iodised salt and also gives a very distinct flavour. Regular salt also can be used. Salt quantity depends on one’s taste.



Baingan (Eggplant/Aubergine)Choka


Roasting the vegetables

I don’t know if this can be counted as an original recipe. This is a recipe from my hubby’s treasures. Loved the fact that it was almost nil oil dish.


Brinjal (Baingan) – 2 medium size (round ones)

Tomato – 2 medium size

Potato – 2 medium size

Garlic – 8-10 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Mustard Oil (Sarson Ka Tel)   – 1 tsp

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste


Wash all vegetables. Peel the garlic cloves but don’t cut them. Using a knife, make small crevices in the brinjals and insert the garlic cloves (one in each crevice). Now roast all the vegetables. The roasting can be done on gas stove also. To get the rustic flavour roasting ideally should be done on charcoal. When all the vegetables are roasted, take a pan of water, dip the roasted vegetables once and take out the skin (roasted skin which is now black in colour).

In a pan using a masher or hands mash all the roasted vegetables. Add salt and finely chopped green chillies to the vegetable mash. Now add mustard oil for that strong rustic flavour. Garnish with coriander and serve hot with baati/roti etc.