Wash karonda and green chilli, dry them, break the stems, and cut them into 2 parts each.
Heat oil in a pan. Tamper the heeng, cumin seeds and carom seeds into the oil. Now put turmeric powder, coriander powder, anise powder into the pan and stir the masala 2-3 times with the help of a ladle.
Put chopped karonda and green chilli into the masala. Add salt into it and fry the recipe for 1-2 minutes. Cover the pan with a lid and cook it for 2-3 minutes at low flame. Open the lid and check whether the karonda have become tender or not. If not then cook it for 1 more minute in a covered pan.
Karonda and Green chilli recipe is ready. Take it out in a serving bowl and serve with chapatis, paranthas or naan. You can consume this recipe for 1 week.