Even though the book I just finished, The Last Kashmiri Rose, by Barbara Cleverly, was set in India, there were no really inspiring food references. Apparently in the days of the British Raj, local cuisine was not properly appreciated. Those idiots wanted the stuff of good old England. Though the novel was authentic in that sense, I kept wondering what the servants were eating off stage, so to speak, being one who does appreciate the culinary gifts of India.
However, her book was a well plotted, puzzling mystery, filled with intriguing, finely developed characters, and set in a fascinating time and place. Quite an enjoyable read, and the first in her series with investigator Joe Sandilands. I believe she's written eleven more featuring Sandilands.
So when carambolas are dropping off trees on the subcontinent, this dish would likely show up. They have a pretty long season here in Hawaii, and though it has slowed down, they're still available on our tree, which drives me to come up with new uses for the juicy, aromatic fruit.
I made Carambola Mead again this year, we eat them out of hand, and occasionally add one to a salad, but this Indian curry accompaniment, a Raita is a new one for me. This dish is mostly raw, like a salad, or side dish for an Indian meal. Also, I was able to use my recently purchased nigella seeds, aka black cumin, kalonji or black onion seed.