Karmbala is the Konkani word for star fruit. This exotic delight grew in our backyard growing up. It was used as a souring agent in fish curries. Here is a simple method of using this fruit in a spicy pickle.
- Cuisine Goan
- Course Pickles
- Serves 50
- Method Stovetop
- Difficulty Hard
- Cook Time 30 minutes
1. Wash the star fruit and dry them out. Keep the moisture to a minimum to increase shelf life of the pickle. Cut the star fruit into small pieces. Add in the salt. Mix well and set aside.
2. Heat oil in a pan. Add in the asafetida. Also, add in the mustard dal. Saute till lightly brown.
3. Add in the chili powder and turmeric. Turn the flame off. Add in the chopped star fruit. Mix well.
4. At this point you can add in the lemon juice or vinegar. This is completely optional. I had to add it for sourness since the star fruit I bought was beginning to ripen. Mix everything well. Let it cool. Store in a sterile air tight container. Store in the refrigerator. This pickle lasts for about a month if stored properly.