Karathe Nonche Recipe – Bitter Gourd Pickle
Introduction:
Karathe Nonche, also known as Bitter Gourd Pickle, is a traditional Indian side dish with a unique combination of flavors. The bitterness of the karela (bitter gourd) is balanced by the sweetness of jaggery, the tanginess of tamarind, and the aromatic spices, making it a delicious and flavorful accompaniment to rice or Indian flatbreads. This pickle is a perfect blend of sweet, sour, and salty flavors that will add an exciting twist to your meal. With its rich nutritional profile and bold taste, it’s a must-try for those who enjoy experimenting with traditional Indian cuisine.
This recipe uses a variety of aromatic spices like coriander, mustard, and fenugreek seeds, combined with the rich taste of coconut oil, making it an irresistible addition to your meals. The bitter gourd, known for its health benefits, is transformed into a delightful pickle that you can savor for weeks. So, let’s dive into the preparation of this delightful and flavorful Karathe Nonche Recipe!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 5 tablespoons |
| Mustard Seeds | 3 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1 tablespoon |
| Asafoetida (Hing) | 1/2 tablespoon |
| Karela (Bitter Gourd/Pavakkai) | 4 pieces |
| Jaggery | 1/2 cup |
| Tamarind | 18 grams |
| Salt | To taste |
| Coconut Oil | 2 tablespoons |
| Mustard Seeds (for tempering) | 2 teaspoons |
| Curry Leaves | 2 sprigs |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 300 grams (approx.)
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
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Prepare the Bitter Gourd (Karela):
Start by washing the bitter gourds thoroughly. Slice each bitter gourd lengthwise and remove the seeds from the center. Discard the seeds and cut the deseeded gourd into small cubes. Set the prepared bitter gourd aside. -
Roasting the Spices:
In a medium-sized saucepan, add the coriander seeds, mustard seeds, and methi seeds. Roast the spices on a medium-low heat for about 2 to 3 minutes, or until the mustard seeds begin to splutter and the whole mixture turns light brown. Just before removing the spices from heat, stir in the asafoetida (hing) powder and mix it well. The residual heat will be enough to roast the asafoetida. Once roasted, remove the mixture from the heat and let it cool. -
Grinding the Spice Mix:
Once the roasted spices have cooled, transfer them to a blender. Add a small lemon-sized piece of tamarind to the blender along with the spices. Blend everything into a fine powder. Keep this spice powder aside for later use. -
Cooking the Bitter Gourd:
In a large deep saucepan, add enough water to cover the chopped bitter gourds, with about an inch of water above the vegetable. Bring the water to a boil over high heat. Once the water reaches a boil, reduce the heat to medium-low, cover the saucepan, and cook the bitter gourd until it becomes soft and tender. This should take about 10 to 15 minutes. -
Adding the Spice Powder:
Once the bitter gourd is cooked and soft, add the prepared spice powder, jaggery, and salt. Stir everything well to combine. Bring the mixture back to a boil and then reduce the heat. Let the pickle simmer on medium-low heat for about 15 to 20 minutes, or until the mixture thickens to a desired consistency. -
Taste and Adjust:
Taste the pickle and adjust the jaggery and salt to achieve a balanced flavor. You should taste a sweet, salty, and tangy combination, with the bitterness of the gourd being softened by the other ingredients. -
Tempering the Pickle:
In a small pan, heat the coconut oil. Once hot, add the mustard seeds and curry leaves. Let the mustard seeds splutter and the curry leaves crisp up, releasing their aroma. Pour this tempering over the simmering pickle. Stir well to combine. -
Storing the Pickle:
Once the pickle is cooked and thickened to your liking, remove it from heat. Let it cool completely before transferring it to a clean glass jar. The Karathe Nonche can be stored in the refrigerator for up to a month.
Serving Suggestions:
Enjoy your Karathe Nonche Recipe with freshly steamed rice and a side of Lauki Chana Dal or pair it with any Indian flatbread like Sweet Potato Thepla or Paratha. A bowl of Homemade Yogurt (Curd) will complement this dish beautifully, balancing the flavors of the pickle.
Tips for Success:
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Adjust the Bitterness: If you find the bitter gourd too bitter for your taste, you can sprinkle some salt on the chopped bitter gourd and let it sit for 10 minutes before rinsing it off. This process helps reduce the bitterness slightly.
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Consistency of the Pickle: The consistency of the pickle depends on how much water you add during the cooking process. If you prefer a thicker pickle, cook it for a bit longer after adding the jaggery and spices.
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Storage: Store the pickle in an airtight glass container to keep it fresh for longer. Always use a dry spoon to avoid contamination.
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Flavor Balance: The sweet and tangy balance is key in this pickle. Adjust the jaggery and tamarind as needed to suit your taste.
Conclusion:
Karathe Nonche is a vibrant, flavorful, and nutritious Indian pickle that brings out the natural bitterness of the karela while balancing it with the sweet and tangy elements. This recipe is easy to make, filled with aromatic spices, and a delightful addition to your everyday meals. It pairs wonderfully with rice or flatbreads and can be enjoyed by vegetarians and non-vegetarians alike. Give this recipe a try and savor the delicious flavors of this traditional Indian side dish!
