It is sweet-sour in taste and will be loved by your family and kids a lot. You can serve sweet Carambola Lonji with hot chapatis, paranthas and rice. You can store it for about 5 days and even upto 10 days.
Ingredients for Kamrakh Lonji
Carambola (Kamrakh) - 200 gms. (4 medium sized)
Oil - 1 table spoon.
Cumin - 1/2 tea spoon.
Methi seeds - 1/2 tea spoon.
Heeng - 1 pinch.
Turmeric Powder - 1/4 tea spoon
Coriander Powder - 1 tea spoon.
Sounf Powder - 1 tea spoon
Salt - 2/3 tea spoon (or according to the taste)
Sugar - 3 table spoon.
Red Chilli Powder - less than 1/4 tea spoon.
Garam Masala - 1/4 tea spoon.
Method - How to make Kamrakh Lonji - Carambola Lonji
Wash and cut Carambola into small pieces.
Heat the oil in a pan and add cumin seeds, methi seeds, heeng into it. Once the cumin and methi are roasted, add turmeric powder, coriander powder, and sounf powder to it. Cook the masala for a while. Now add Salt, Carambola, and Red Chilli Powder into the masala and cover the pan with a lid. Let it cook for 3-4 minutes on a medium flame.
Once Carambola turns tender, remove the lid and add sugar, garam masala and 1 cup water in it. Let it boil for 7-8 minutes on a medium flame.
Carambola Lonji is prepared. You can serve sweet Carambola Lonji with hot chapatis, paranthas and rice.
You can store it for about 5 days and even upto 10 days incase you store it in a refrigerator.