Chokhi Karvand / चोखी करवंद / Carrisa congesta Wight

Other Names

  • Local Name: Chokhi Karvand / चोखी करवंद
  • Common Name:
  • Botanical Name: Carrisa congesta Wight

Status & Habitat

  • Habitat: Thorny Shrub
  • Occurrence: Deciduous Forest area
  • Season of Availability: January-May
  • Geography: South Asia
  • Method of Propagation: Seed propagation or cuttings
  • Part used for Propagation: Seeds or plant cuttings

Edible Parts

  • Edible Parts: Fruits
  • Can be Eaten Raw: Yes

Method of Consumption

  • Raw: Yes
  • Ripe: Yes
  • Both Raw & Ripe: Yes
  • Dangerous Form to Consume: N/A
  • As Food: Raw fruits are eaten
  • As Medicine: Unripe fruit used as an astringent; leaf decoction taken for fever, diarrhea, oral inflammation and earache.
  • Cooking Without Prior Boiling: N/A
  • Boiling Before Cooking: N/A
  • Pickling: Yes, Unripe fruits
  • Brining: Yes, Unripe fruits
  • Fermenting: N/A
  • Drying for later Consumption: Yes, Unripe fruits
  • Overall Method: Unripe fruits pickled; ripe fruits eaten raw or used in jams, jellies or squashes.

Nutritional & Medicinal Benefits

  • Nutritional Benefit: Rich in copper and iron
  • Medicinal Benefit: Used as an astringent; helps treat fever, diarrhea, oral inflammation, and earache.

Tribal Wisdom

  • Tribal Wisdom: Unripe fruit used as an astringent; leaf decoction taken for fever, diarrhea, oral inflammation and earache.

Recipes / Usage

  • Tribal Recipe / Usage: Karonde ki Launji:
    Rinse karonda well. Slit and remove seeds if needed. Sauté karonda in cumin-spiced oil with turmeric, salt, and red chilli powder. Add water, cover, and cook till soft. Add sugar and cook till thickened. Serve with roti, poori, or paratha.

Image Gallery

Chokhi Karvand / चोखी करवंद / Carrisa congesta Wight

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