Karathe Nonche/Bitter Gourd PIckle | How to make Karathe Nonche/Bitter Gourd PIckle

By Vanitha Bhat  |  23rd Dec 2018  |  
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  • Photo of Karathe Nonche/Bitter Gourd PIckle by Vanitha Bhat at BetterButter
Karathe Nonche/Bitter Gourd PIckleby Vanitha Bhat
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About Karathe Nonche/Bitter Gourd PIckle Recipe

Spicy, tangy, mildly sweet and pleasantly bitter Indian pickle made with bitter gourds and some aromatic Indian spices with some tamarind for the sour element. Enjoy with rice and dal or along with any Indian flatbread!

Karathe Nonche/Bitter Gourd PIckle

Ingredients to make Karathe Nonche/Bitter Gourd PIckle

  • 5 tbsp dhania/coriander seeds
  • 3 tbsp mustard seeds
  • 1 tbsp methi seeds/ fenugreek seeds
  • ½ tbsp hing/asafetida powder
  • 10 to 15 dry red chillies
  • Small lemon-sized tamarind/1 tsp tamarind paste
  • 4 large karela/bitter gourd
  • ½ cup jaggery (unrefined cane sugar)
  • 2 tsp salt or according to taste
  • 2 tbsp coconut oil
  • 2 tsp mustard seeds
  • 2 sprigs curry leaves

How to make Karathe Nonche/Bitter Gourd PIckle

  1. Wash bitter gourds and cut into two length wise. Remove seeds in the center and discard them. Cut the deseeded bitter gourd into cubes. Keep aside.
  2. 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.
  3. dd the dry red chillies, broken into 2 or 3 pieces and fry again for 1 minute. Just before removing from heat, stir in asafetida powder, give it a good mix and keep aside to cool. The heat of mixture is enough to roast the hing.
  4. Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder.
  5. In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable.
  6. 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.
  7. Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again.
  8. Once it comes to a boil, lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes. Adjust the jaggery and salt to get a balanced sweet and salty flavor with a slight tang of the tamarind.
  9. Prepare tempering: In a small saucepan, heat coconut oil and add mustard seeds. Once the seeds start to pop and crackle, add the curry leaves and saute for a few seconds.
  10. Pour this over the pickle and mix well.
  11. Enjoy with hot rice and dal, with dosas (Indian rice-lentil crepes), idlis (lentil-rice steamed cakes) or any Indian flat bread like puris, chapattis, parathas etc.
  12. Enjoy!! Store leftovers in the refrigerator for up to a month.

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