Lifestyle Desk: As the rainy season approaches, the desire to eat something sour, spicy and spicy increases. In such a situation, if you also want to enjoy something different and desi taste from everyday vegetables, then chilli-cranberry curry can be a great option. The sourness of cranberries and the sharpness of green chillies give a special taste to this vegetable. This is the reason why in rural areas it is liked a lot as a vegetable as well as chutney.
The special thing is that this desi vegetable does not take much time to prepare and if it is stored properly, it can be tasted for 2 to 3 days. So let us know how to make this easy and delicious desi recipe of chilli-cranberry for the rainy season.
Material
- Cranberries – 200 grams
- Green chilli – 8-10
- Mustard oil – 2 tbsp
- Cumin – ½ tsp
- Celery – ¼ tsp
- Fennel – ½ tsp
- Turmeric – ½ tsp
- Coriander powder – 1 tsp
- Kashmiri red chilli – ½ tsp
- Garam masala – ½ tsp
- Kasuri Methi – ½ tsp
- Dry mint – ½ tsp
- Salt – as per taste
Method
1-Wash the cranberries, cut them into two pieces and remove the seeds as needed. Chop green chillies also.
2-Heat mustard oil in a pan. Add cumin, celery and fennel and let it crackle. Now add gooseberry and green chilli and fry for 2-3 minutes.
3-Add turmeric, coriander powder, Kashmiri red chilli, garam masala and salt and mix well.
4- Cover the pan and cook on low flame for about 7-8 minutes. Keep stirring occasionally, so that the cranberries become soft.
5- Before turning off the gas, add Kasuri methi and dry mint and mix. Serve hot chilli-cranberry curry with roti, puri or paratha. It can also be eaten like chutney.
6-Cool it completely and keep it in the refrigerator in a clean, dry and airtight container. If stored properly, it can be used for about 2–3 days.
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