Karathe Nonche (Bitter Gourd Pickle)
This Karathe Nonche recipe creates a deliciously tangy, spicy, mildly sweet, and pleasantly bitter Indian pickle. Made with bitter gourds, aromatic Indian spices, and a touch of tamarind for that tangy zing, this pickle pairs perfectly with rice, dal, or flatbread.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
- 5 tbsp Coriander (Dhania) Seeds
- 3 tbsp Mustard Seeds (Rai/Kadugu)
- 1 tbsp Fenugreek Seeds (Methi Seeds)
- 1/2 tbsp Asafoetida (Hing)
- 4 Karela (Bitter Gourd/Pavakkai)
- 1/2 cup Jaggery
- 18g Tamarind
- Salt (to taste)
For Seasoning
- 2 tbsp Coconut Oil
- 2 tsp Mustard Seeds (Rai/Kadugu)
- 2 sprigs Curry Leaves
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions
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Prep the Bitter Gourd: Wash the bitter gourds thoroughly, then slice them lengthwise. Remove and discard the seeds from the center. Cut the deseeded bitter gourd into cubes and set aside.
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Roast the Spices: In a saucepan, dry roast the coriander seeds, mustard seeds, and methi seeds on medium-low heat. Continue until the mustard seeds start to splutter and the mixture turns light brown (about 2-3 minutes). Just before removing the pan from heat, stir in the asafoetida and mix well. Let the mixture cool. The residual heat will roast the asafoetida.
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Grind the Spices: Once the spice mixture has cooled, blend it with a small lemon-sized piece of tamarind until it forms a fine powder.
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Cook the Bitter Gourd: In a large deep saucepan, add enough water to cover the chopped bitter gourd, about 1 inch above the vegetables. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and cook the bitter gourd until it is soft and cooked through.
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Prepare the Pickle: Add the prepared spice powder, jaggery, and salt to the cooked bitter gourd. Stir well and bring to a boil. Once boiling, reduce the heat and simmer on medium-low until the pickle thickens (about 15-20 minutes).
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Taste and Adjust: Taste the pickle and adjust the jaggery and salt to your liking. The flavor should be a balanced mix of sweet, salty, and tangy from the tamarind.
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Store and Serve: Store the pickle in the refrigerator for up to a month. Serve Karathe Nonche with steamed rice and dal, or with any Indian flatbread like Sweet Potato Thepla or Paratha, along with a bowl of homemade yogurt (curd).
Enjoy this delicious and healthy Indian pickle as a side dish with your favorite meals!
