Presenting this red beauties for today.. This #sidedish made up of Karonda  is not only an candy to the eyes but to the tongue too..

Karonda ki launji-karonda / Natal plum is a small sized berry which is sour in taste and grows abundantly on thorny bushes during monsoon season in India. Karonda ki launji is very easy to make and I prefer it with daal chawal or any stuffed parathas. It stays fresh for 7 days in the refrigerator.


  • 250 gms Karonda/ Natal Plum
  • 5,6  Green Chillies / Hari Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 1/4 cup jaggery
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp mustard seeds


  1. Wash karond and slit into two to remove the hard brown seeds.
  2. Wash and chop green chilies into roundals.
  3. Heat oil in a pan and add cumin seeds and mustard seeds .
  4. When cumin start crackling add the chopped green chilies and karonda and saute for a minute.
  5. Add salt and turmeric powder and 3/4 cup of water and mix well.
  6. Cover the pan with a lid and simmer for few minutes till karonda become soft.
  7. Now add jaggery  and simmer till the gravy thicken slightly, don’t over cook as it thicken further when it cool down completely.
  8. You can also skip adding red chili powder if you want to make it sweet and tangy .
  9. Store in a glass jar when it cool down completely.
  10. This launji easily stays well in the refrigerator for approx 7 days and on room temperature it stays well for 3-4 days.
  11. Serving suggestion- Goes well with rice, roti or any snack.


  • You can slightly adjust the quantity of jaggery according to your preference. 

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