Take the karondas in a bowl, wash them and pat it dry.
Remove the baby stem. you can also remove the seeds by splitting them up, which I skipped here. I would highly recommed this step for riped karondas that are pink or red.
Saute Fenugreek seeds in a dry pan followed by Fennel seeds.
Allow it to cool and grind them into fine powder.
In a hot pan, add mustard oil, Asafoetida, mustard seeds, Let them splutter.
Keep the flame in sim and then add turmeric powder to it.
At this stage, add karonda's, chilly (optional) and saute for 4-5 minutes or till they are almost cooked.
Now, Add the grounded spice mix
Add red chilly powder and saute for a few minutes. At this time, Karonda's would have got a juicy consistency.
Add a tsp of jaggery. This is optional and but a good option if you can't handle the sourness of Karonde.
Switch off the flame. Let it cool down and store them in an airtight jar.