Karathe Nonche Recipe - Bitter Gourd Pickle

Total Time: 45 minutes

Cuisine: Indian


  • salt
  • karela (bitter gourd pavakkai)
  • asafoetida (hing)
  • mustard seeds
  • jaggery
  • curry leaves
  • coriander (dhania) seeds
  • methi seeds (fenugreek seeds)
  • tamarind
  • coconut oil


  • To begin making Karathe Nonche Recipe, wash bitter gourds and cut into two lengthwise
  • Remove seeds in the center and discard them
  • Cut the deseeded bitter gourd into cubes
  • Keep aside
  • 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
  • Just before removing from heat, stir in asafoetida powder, give it a good mix and keep aside to cool
  • The heat of the mixture is enough to roast the asafoetida powder
  • Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder
  • In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable
  • 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
  • Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again
  • Once it comes to a boil, lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes
  • 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
  • Store leftovers in the refrigerator for up to a month
  • 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)