Karwanda (डोंगराची काळीमैना)

 

There is a saying in our village, 'Padvyala Pad and Akhitila God' (पाडव्याला पाड आणि अखितीला गोड). "I went to the village last week and saw twigs of caraway twigs on both sides of the road. Konkan is famous for this kind of wild fruit. Everyone should eat well for health care. It is very useful at no cost. Taxes are available in abundance. A little information about this multi-purpose fruit ".

 

The origin of Karvanda is India, Karvanda is known in Hindi as 'Khatta Mitha', while in classical language it is known as Uvaursi. Karwand belongs to the family Apocyanaceae.

 

Medicinal properties of Karvanda-

·         If you feel anemia due to low blood anemia, eat a handful of karvanda every day. This will definitely make up for the lack of blood, as well

·         It also boosts the body's immune system.

·         Vitamin C in large quantities also boosts the immune system, in case of heart disease Karvanda intake is useful.

·         If the body is inflamed by the intense heat of the sun, drink Karwanda syrup.

·         Abundant amount of fiber reduces constipation.

·         If heartburn is due to acid reflux, then Karwanda syrup should be drunk at short intervals, it will be relieved after some time.

·         Karvanda are naturally rich in calcium, which helps in bone disorders.

 

1) Karwand Pickle- This pickle can be made in three ways.

Type 1

Ingredients: 100 gms karwand, 50 gms green chillies, 1/4 tsp cumin seeds, 1 tsp buddysop powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp oil, a pinch of salt.

 

Method: Cut curry leaves and green chillies into long pieces. Heat oil, add cumin seeds, soap, turmeric powder and coriander powder, add caraway seeds and chillies, cover and cook for 5 minutes. This pickle does not spoil for 10-15 days.

 

Type 2

Ingredients: 2 cups of green currant, 1 pound of mustard dal, 2-3 teaspoons of fenugreek, 1 teaspoon of asafoetida, 1 tablespoon of turmeric, half a cup of chili powder, salt to taste, 1 cup of oil

 

Method: Wash the karwand and remove the seeds. Roast fenugreek, mustard dal and grind it. Add chilli salt, season well, add spices and mix well. Then add Karwand, melt it and put it in a jar. If you feel less oil, heat a little oil and then cool it and pour it over it.

 

Type 3

Full grown and pre-ripening fruits should be used. Rinse it twice with clean water. So his chick goes away. Place the washed karwand in a mesh tray for half an hour and drain the water. The ingredients for making pickles are as follows.

Ingredients: Karwand 1 kg, fine salt 250 gms, mustard dal 150 gms, turmeric powder 25 gms, asafoetida powder 20 gms, red chili powder 25 gms, black pepper 20 gms, cloves 15 gms, cinnamon 10 gms, garlic cloves 50 gms, oil 250 ml

Method: First wash the tax and break it with the help of machine. Add salt and turmeric powder and keep it in the pan for 4-6 hours. This causes the water in the blister to drain. Then spread the powder for 4-6 hours and let it dry. While making masala, add 150 gms of fine salt, 125 gms of mustard dal, 30 gms of fenugreek, 20 gms of turmeric powder, 15 gms of asafoetida powder, 30 gms of red chili powder, 30 gms of black pepper and refined mustard oil for 1 kg of fodder. First heat the oil, add all the spices and stir fry. Then add 600 mg per kg. Mix sodium benzoate. Heat half of the cooled oil in a pickle and pour in the remaining oil. When the pickles are constantly dipped in oil, they crumble properly, usually ready to be eaten in 15 to 20 days.

 

 2) Karwand Chutney- Chutney can be made in two ways.

Type 1

Ingredients: 1 tbsp Karwand green seeds, 1 tbsp finely chopped jaggery, salt to taste, 5 to 7 red chillies, dried coconut - half a tbsp, 1 tbsp oil, mustard seeds, asafoetida, cumin seeds all 1-1 tsp ), Cilantro bread bowl.

Method: Finely chop all the ingredients except oil and frying ingredients. Prepare frying pan by heating oil in a pan and pour over chutney. Please eat chutney.

Note: This chutney lasts for 3-4 days.

 

Type 2

Method: Ripe tax chutney can be made. For this, the tax should be washed clean and the seeds should be separated. Add salt, green chillies, sugar and a little wet coconut to taste. Delicious chutney is prepared.

 

3) Karwand Fruit Vegetable-

Method: First wash the caraway seeds, cut the mustard seeds, asafoetida, caraway seeds into pieces, add 1-1 tsp mustard seeds, asafoetida and cumin seeds Add salt and jaggery to taste.

 

4) Karwand Syrup / Juice - This syrup can be made in two ways.

Ingredients: 2 cups karwand, 1 cup sugar, salt to taste.

Method: Dip one foot into warm running water for 10 minutes. Remove from the water. Separate the seeds in two. Separate the seeds, combine the remaining curry powder, sugar, salt and a cup of water in a juicer jar. Put the mixer on and turn it well. Strain through a sieve or a thin cloth. Mix one cup of juice with three cups of water. Add water, sugar, salt if needed. The syrup is ready.

 

5) Karvand Moramba-

Ingredients: - 4 cups of green currant, 4 cups sugar, 5 to 6 cloves.

Method: Take medium sized nonstick bowls. Combine caraway seeds (remove seeds) and sugar and keep it heated over medium heat. Boil the pieces, cloves and sugar

 

6) Karwand Jam-

They also use juice for jam. (Juice recipe is mentioned above)

To make jam, add 1 kg of taxa juice. Add 2 gms of sugar, citric acid (for one liter)

Method: The best quality jam can be made from tax. It is in good demand in the market. When making jam, if it is sour, 1 kg of sugar requires 1 kg of sugar and 2 g of acid. First combine the curry powder and sugar and bake the brix on the grate till 68 degrees. Then add citric acid and fill the mixture in a sterilized bottle. If you want to store jam for a long time, cover the jam with a thin layer of melted wax and tighten the lid.

 

7) Karwand Jelly -

Method: With proper care, a good quality jelly can be made from Karwand. For jelly, mainly semi-ripe fruits should be selected. Once the fruits are selected, they should be washed with clean water. Drain the water and weigh the fruit and take it in a steel bowl. Measure the amount of water equal to the weight of the fruit. Add 2 g of citric acid per kg of fruit and keep the pan on a slow grate. Make pulp while cooking. For this, steel ladle should be used. If the pulp gets sticky during cooking, it should be stirred occasionally so that it does not stick or crack. Once the mixture boils, cook for 25-30 minutes. When the pan is taken off the grate, when the pulp has cooled down, put it in a muslin cloth, squeeze the juice by hand and throw it away. Fill the strained juice in a steel jug and keep it in one place for 24 hours. The next day, gently tilt the pot and pour the extracted juice into another pot. To make jelly, add 1 liter of juice, 1 kg of sugar. Should be used. As the juice contains pectin, the same lump is formed. If there are small lumps in the juice, it should be considered as low in pectin. But the jelly was ready.

 

8) Karvand Wadi -

Method: Wash 2 cups ripe caraway seeds, remove seeds, add 2 cups sugar, pinch cardamom powder and cook to make juice.

Add a little oil to the plate so that it does not stick.