Kavalekayi (also known as kavalikayi, Karanda, Caranda, Bengal current) takes me back to my school days memory line. During those days we used to climb a hill near our house called Kavale gudda to pluck kavale hannu and eat. Ripen fruits are very tasty. Tender ones are used to prepare pickle mostly.
Recently when my hubby gifted these (don't get surprised, I love the rare fruits and veggie gifts more than anything else), I tried out the kavale kayi curry based on recipe from foodyshoody.com with little twist in the method. Loved the dish. Please do experiment and enjoy new recipes like these and share your stories.
Ingredients
Green chillies - 8 to 10
Coriander powder - 1 spoon
Oil - 3 to 4 spoons
Jeera - 1/2 spoon
Turmeric powder - 1 pinch
Saunf powder - 1 spoon
Salt to taste
Sugar - 2 spoons ( optional)
Method
Wash, dry and chop the karandas. Remove inside seeds. Chop green chillies.
Heat a thick Bottomed kadai. Add oil. Add jeera, turmeric powder, coriander powder (roasted and powdered), green chillies. After 15 seconds add chopped Karandas, saunf powder (powdered without roasting), salt and mix well. Close the lid and cook for about 6 to 8 minutes. Add 2 spoons of sugar if you like bit sweetish taste. Cook for one more minute.
I love the sour, spicy, sweet taste of this dish. You can serve this with rice.
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