Karonde ka Aachar


  • 250 grams karonda
  • 1/2 cup salt
  • 1/2 cup rai ki dal
  • 1/4 cup lal mirch powder
  • 1/8 cup haldi
  • 1 teaspoon methi seeds
  • 1/2 teaspoon hing
  • 1 tablespoon saunf
  • 1/2 cup oil


Wash, dry, cut and deseed karonda into 4 pieces.
In a bowl, make a layer of salt, with a crater in center.
Next add layers of rai ki dal, lal mirch powder and haldi.
Fry methi seeds in some oil and pound it along with hing and add it to masala.
Dry roast saunf for a minute and coarsely pound it and add to masala.
Heat oil, add 2-3 mustard seeds and see if it splutters to check that it is well heated.
Add oil to the masala and mix well,
Keep it aside and allow it to cool.
Mix karonda pieces in the masala properly.
Fill the karonda aachar in a glass bottle and store in refrigerator.

Add some oil (previously heated and cooled) before serving.


Karonda Mirch


  • 5-6 karonda
  • 1 hari mirch
  • 1 teaspoon oil
  • Pinch of hing
  • 1/2 teaspoon rai
  • 1/2 teaspoon jeera
  • 1/2 teaspoon saunf
  • Salt to taste


Cut and deseed karonda into 4 pieces.
Deseed and cut hari mirch into small pieces.
Heat oil in a pan.
Add rai, jeera, hing and saunf.
After it splutters, add karonda and hari mirch.
Sprinkle salt and remove from flame.
Serve this crunchy side dish with hot parathas.

Karonde ki Chutney


  • 4 green karonda
  • 1 hari mirch
  • Handful of hara dhania
  • Pinch of jeera
  • Salt to taste
  • 1 tablespoon groundnut powder
  • 1 inch piece of coconut (optional)
  • Pinch of gud


Cut and deseed the karondas.
Grind all the ingredients together to make chutney.
Can be served as a side, with a variety of cuisines.

Tondle Bhat


1 Cup rice (wash and drain one hour before preparing)
1 Cup of chopped Tondle (ivy gourd / kundru/ tindora / gilora )
1 Table spoon oil
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Tea spoon dhania powder
Pinch of hing
1 Tea spoon maharashtrian garam masala (optional)
1/2 Tea spoon gud (optional)
Salt to taste
2 Tea spoons adrak, mirchi paste (optional)
1/2 Tea spoon rai
1/2 Tea spoon jeera
1/2 Inch piece of tej-patta
1 Table spoon finely chopped hara dhania


Heat oil in a pan.
Add rai, jeera, hing and allow it to splutter
Add tej-patta.
Add tondle, haldi, mirch, dhania powder and garam masala.
Add rice, gud, salt and adrak mirchi paste.
Mix well.
Pour hot water.
Cook till the rice is done.
Garnish with hara dhania.
Serve with raita or curd.

Kadhi Gole


For Gole

1 cup chana dal
1 hari mirch
1/2 inch adrak
1 teaspoon khada dhaniya
1/2 teaspoon haldi
2 teaspoon oil
2 cloves of garlic
1/2 cup of finely chopped hara dhania
Salt to taste

For Kadhi

500 grams curd
4-5 sprigs of kadhi-patta
1 hari mirch
1/2 inch adrak
1 tablespoon oil
1 teaspoon rai
1 teaspoon jeera
Pinch of hing
1/2 teaspoon haldi
Salt to taste

For Tempering

3 tablespoon oil
1 teaspoon rai
1 teaspoon jeera
Pinch of hing
2 khadi lal mirch

Finely chopped hara dhania for garnishing


Soak chana dal for 2 hours in water.
Strain the water completely.
Coarsely grind it along with hari mirch, adrak, garlic, khadha dhania and salt.
Add oil, haldi and chopped hara dhania and keep aside.

Make adrak, hari mirchi paste.
Beat curd in a bowl and add 1 spoonful of the ground dal paste and adrak mirchi paste.

Heat oil in a kadhai.
Add rai, jeera, hing and kadhi-patta till it splutters.
Add curd and pour warm water to the required consistency.
Add haldi and salt.
Allow it to boil.
Keep stirring it continuously till it boils otherwise it will curdle.

Make balls of the dal paste very lightly. (Do not press it of else it becomes hard.)
Drop it in boiling kadhi one by one from all the directions of the kadhai.
Initially the balls will sink, but once they are cooked, they come up and float.
Once the gole come up, mix kadhi with a ladle very lightly.
Allow it to boil for 3-4 mins.
If required, add hot water to maintain desired consistency of kadhi.

Garnish with hara dhania.

In a tadka pan, heat oil and add rai, jeera, hing and allow it to splutter.
Remove it from flame and keep aside.
Add khadi lal mirch.
Now the tempering is ready.

Serve kadhi gole in a bowl and top it with a spoonful of tempering.
Enjoy with hot plain rice.
Take golas out of kadhi in plate , crush and top it with tempering.
Tastes nice with rotis.

Tip – The gola batter should neither be too coarse / too fine, otherwise golas might disintegrate / become too hard respectively in kadhi.

Aloo Methi


3 boiled and chopped potatoes
250 grams chopped methi leaves
1 tablespoon oil
1 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste


Heat oil in a kadhai.
Add rai and hing and allow it to splutter.
Add aloo and fry till it is golden.
Add haldi, mirch and salt.
Add methi leaves and mix well.
Cover and cook on low flame till methi is cooked.

Serve hot with hot phulka or paratha.

Chat-Pati Moong Pakodi


1 cup chilke wali moong dal
1/2 inch piece of adrak
1 hari mirch
1 tsp saunf
1 tsp khada dhaniya
1/2 tsp haldi
1/2 tsp lal mirch
2 Tsp finely chopped hara dhaniya
Pinch of hing
Salt to taste
Oil for frying


Soak the dal for two hours
Remove the peel by rubbing between the palms and draining the water alongwith the peels
Grind it along with adrak, hari mirch, saunf and  khada dhaniya
Add haldi, lal mirch, hing, salt and 2 tsp of hot oil
Mix well
Heat oil in a kadahi
Fry small crispy pakoras
Serve hot .
Garnish with imli ki chutney and chat wali hari chutney
Enjoy in monsoon with adrak ki chai