Karathe Nonche Recipe - Bitter Gourd Pickle
A vegetarian Indian recipe with tablespoons coriander (dhania) seeds, mustard seeds, methi seeds (fenugreek seeds). Ready in 45 min, serves 300.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making Karathe Nonche Recipe, wash bitter gourds and cut into two lengthwise
- 2
Remove seeds in the center and discard them
tablespoons coriander (dhania) seeds(5)mustard seeds(3 tablespoon)methi seeds (fenugreek seeds)(1 tablespoon)teaspoons mustard seeds(2) - 3
Cut the deseeded bitter gourd into cubes
- 4
Keep aside
- 5
In a saucepan, roast coriander seeds, mustard seeds and methi seeds on medium low heat until the mustard seeds start to splutter and the whole mixture turns light brown; about 2 to 3 minutes
tablespoons coriander (dhania) seeds(5)mustard seeds(3 tablespoon)methi seeds (fenugreek seeds)(1 tablespoon)teaspoons mustard seeds(2) - 6
Just before removing from heat, stir in asafoetida powder, give it a good mix and keep aside to cool
asafoetida (hing)(1/2 tablespoon) - 7
The heat of the mixture is enough to roast the asafoetida powder
asafoetida (hing)(1/2 tablespoon) - 8
Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder
tamarind(18 grams) - 9
In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable
- 10
Bring to a boil on high heat and once it comes to a boil, lower heat, cover and cook on medium low heat until it is cooked and soft and almost done
- 11
Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again
jaggery(1/2 cup)salt - to taste - 12
Once it comes to a boil, lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes
- 13
Do a taste test and adjust the jaggery and salt to get a balanced sweet and salty flavor with a slight tang of the tamarind
jaggery(1/2 cup)tamarind(18 grams)salt - to taste - 14
Store leftovers in the refrigerator for up to a month
- 15
Enjoy Karathe Nonche Recipe | Bitter Gourd Pickle with Steamed Rice and Lauki Chana Dal Recipe or along with any Indian flatbread like Sweet Potato Thepla/Paratha Recipe and a bowl of Homemade Yogurt (Curd)
Rate this recipe
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Karathe Nonche Recipe - Bitter Gourd Pickle
A vegetarian Indian recipe with tablespoons coriander (dhania) seeds, mustard seeds, methi seeds (fenugreek seeds). Ready in 45 min, serves 300.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making Karathe Nonche Recipe, wash bitter gourds and cut into two lengthwise
- 2
Remove seeds in the center and discard them
tablespoons coriander (dhania) seeds(5)mustard seeds(3 tablespoon)methi seeds (fenugreek seeds)(1 tablespoon)teaspoons mustard seeds(2) - 3
Cut the deseeded bitter gourd into cubes
- 4
Keep aside
- 5
In a saucepan, roast coriander seeds, mustard seeds and methi seeds on medium low heat until the mustard seeds start to splutter and the whole mixture turns light brown; about 2 to 3 minutes
tablespoons coriander (dhania) seeds(5)mustard seeds(3 tablespoon)methi seeds (fenugreek seeds)(1 tablespoon)teaspoons mustard seeds(2) - 6
Just before removing from heat, stir in asafoetida powder, give it a good mix and keep aside to cool
asafoetida (hing)(1/2 tablespoon) - 7
The heat of the mixture is enough to roast the asafoetida powder
asafoetida (hing)(1/2 tablespoon) - 8
Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder
tamarind(18 grams) - 9
In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable
- 10
Bring to a boil on high heat and once it comes to a boil, lower heat, cover and cook on medium low heat until it is cooked and soft and almost done
- 11
Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again
jaggery(1/2 cup)salt - to taste - 12
Once it comes to a boil, lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes
- 13
Do a taste test and adjust the jaggery and salt to get a balanced sweet and salty flavor with a slight tang of the tamarind
jaggery(1/2 cup)tamarind(18 grams)salt - to taste - 14
Store leftovers in the refrigerator for up to a month
- 15
Enjoy Karathe Nonche Recipe | Bitter Gourd Pickle with Steamed Rice and Lauki Chana Dal Recipe or along with any Indian flatbread like Sweet Potato Thepla/Paratha Recipe and a bowl of Homemade Yogurt (Curd)
Rate this recipe
