Recently, my father-in-law brought home some berries to be cooked. My mother-in-law remembered it from their days at SriHariKota (abt 28 years back). So she prepared it, and we definitely enjoyed the taste that very day! I do keep to keep a look out though, for its availability in Bangalore..
To quote Wikipedia: Common names include “crane berry” (English), karonda (Devanagari: करोंदा), karamardaka (Sanskrit), kauLi hannu/ಕೌಳಿ ಹಣ್ಣು (Kannada), kali maina/कालि मैना (Marathi),karauna (Maithili), vakkay (Telugu), kilaakkaai/கிளாக்காய் (Tamil)The fruit is a rich source of iron, so it sometimes used in treatment of anaemia. It contains a fair amount of Vitamin C and therefore is an antiscorbutic.
- 1 cup kandi pappu (toor dal)
- 1 small cup of de-seeded vakkaya
- 8-10 green chillies
- 1 tsp salt
- 1tsp chilli powder
- 1/4tsp hing/asafoetida/inguva
- Tadka: aavalu (mustard seeds), jeera, mina pappu (urad dal), red chilli
- Cook the dal, chopped green chillies and vakkaya chopped into long pieces of 6 or 9.
- Once the dal has cooked, mash the dal and chillies well. Some of the vakkaya pieces may get smashed.
- Add the salt, chilli powder . and hing and mix well
- cook for 10 mins or till excess water dries up
- In a small wok, heat 1 tsp oil and add the tadka.
- Once the aavalu start popping, add to the dal and mix
- Cook the dal for a couple of minutes more and then take off flame.
Serve hot with rice and ghee.