Karathe Nonche Recipe - Bitter Gourd Pickle
Total Time: 45 minutes
Cuisine: Indian

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