Karathe Nonche Recipe - Bitter Gourd Pickle

Step 1: To begin making Karathe Nonche Recipe, wash bitter gourds and cut into two lengthwise

Step 2: Remove seeds in the center and discard them

Step 3: Cut the deseeded bitter gourd into cubes

Step 4: Keep aside

Step 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

Step 6: Just before removing from heat, stir in asafoetida powder, give it a good mix and keep aside to cool

Step 7: The heat of the mixture is enough to roast the asafoetida powder

Step 8: Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder

Step 9: In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable

Step 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

Step 11: Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again

Step 12: Once it comes to a boil, lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes

Step 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

Step 14: Store leftovers in the refrigerator for up to a month

Step 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)