Ingredients
- 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
Process
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.and many more types of parathas
Chhappann Bhog 