Karathe Nonche/Indian Styled Pickled Bitter Gourd

 


Karathe Nonche/Indian Styled Pickled Bitter Gourd or Melon; a tangy, sweet, spicy and a pleasantly bitter Indian pickle (“nonche”) made with Karathe/karela/bitter gourd and a few aromatic spices with tamarind being the sour element! We love it as an accompaniment with rice and dal and a stir fry on the side; goes great with parathas, rotis, puris etc. too!

Bitter gourd is a vegetable indigenous to India, but now easily available in other parts of the world. You can find it in any Indian store. It is slightly bitter but with amazing nutrition benefits! It looks kind of like cucumber but with weird gourd-like bumps all over!

Ask any one whether they like bitter gourd and almost always, you will get a negative answer. But I would say, they do not know how to make use of this in their cooking! Cooked properly and with the right amount of spices and flavor, you will grow to love this unusual vegetable and reap its health benefits!

They are very low in calories, but excellent source of vitamins, rich in iron, calcium, potassium, beta-carotene and the best part is, it has a unique constituent which is akin to insulin; hence extremely beneficial to diabetics. Actually, drinking bitter melon juice is considered best for diabetics and almost anyone!

Now, on to this lip-smacking and flavorful pickle! Once you have made the spice mixture (just 4 ingredients; coriander seeds, mustard seeds, fenugreek seeds and hing) that lends the taste to this dish, all you need is to cook the gourd with the spice mixture along with some salt and jaggery (unrefined sugar) until thick. If you cannot get jaggery, use sugar, but I would suggest you try it with jaggery; gives a very nice sweet and healthy touch to the pickle.

Once it is to the consistency you want, temper or season with a wee bit of coconut oil, mustard seeds and curry leaves. Yes, a pickle with almost no oil!! Don’t you love it? Now, no excuse not to indulge in this healthy spicy, mildly sweet, tad bit tangy, slightly bitter and savory finger-licking good pickle from India!

Unlike other Indian pickles, you cannot keep it outside; it needs to be refrigerated. Once you have tasted it and knowing its health benefits, I am sure; bitter gourd/karela will be on your grocery list often!

Karathe Nonche/Indian Styled Pickled Bitter Gourd or Bitter Melon
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!
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
886 calories
132 g
0 g
41 g
13 g
24 g
210 g
4741 g
103 g
0 g
13 g
Nutrition Facts
Serving Size
210g
Amount Per Serving
Calories 886
Calories from Fat 349
% Daily Value *
Total Fat 41g
63%
Saturated Fat 24g
122%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 4741mg
198%
Total Carbohydrates 132g
44%
Dietary Fiber 17g
66%
Sugars 103g
Protein 13g
Vitamin A
0%
Vitamin C
13%
Calcium
28%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 tbsp dhania/coriander seeds
  2. 3 tbsp mustard seeds
  3. 1 tbsp methi seeds/ fenugreek seeds
  4. ½ tbsp hing/asafetida powder
  5. Small lemon-sized tamarind/1 tsp tamarind paste
  6. 4 large karela/bitter gourd
  7. ½ cup jaggery (unrefined cane sugar)
  8. 2 tsp salt or according to taste
Seasoning
  1. 2 tbsp coconut oil
  2. 2 tsp mustard seeds
  3. 2 sprigs curry leaves
Instructions
  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. Just before removing from heat, stir in asafetida powder, give it a good mix and keep aside to cool.
  4. The heat of the mixture is enough to roast the asafetida powder.
  5. Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder.
  6. In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable.
  7. 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.
  8. Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again.
  9. Lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes.
  10. 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.
  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. Store leftovers in the refrigerator for up to a month.
beta
calories
886
fat
41g
protein
13g
carbs
132g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Karathe Nonche:

  • 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.

  • 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 asafetida powder, give it a good mix and keep aside to cool.
  • The heat of the mixture is enough to roast the asafetida 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.

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.

  • Pour this over the pickle and mix well.

  • 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.

  • Enjoy!!
  • Store leftovers in the refrigerator for up to a month.

Sharing this with : #BrilliantBlogPosts  |  #RecipeoftheWeek  |  #CookBlogShare 

Come and Join the Party at :  Angie’s #Fiesta Friday where I am co-hosting with sweet Petra @ FoodEatLove!!

 

If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page.

11 comments

  1. hijackedbytwins says:

    I have never seen or heard of bitter gourd before. But this dish looks delicious. Thanks again for sharing with #CookBlogShare x

    • curryandvanilla says:

      Thanks so much 🙂 Bitter gourd or bitter melon is more popular in Asian countries; we love to cook stir fries and curries with his healthy vegetable 🙂 Thanks for stopping by!

  2. petra08 says:

    I bought bitter gourd once but I have to admit as I didn’t know what to do with them they didn’t taste too good! I wish I had read your recipe beforehand! You have absolutely inspired me!
    Thank you for sharing and for co hosting the best foodie party around! 🙂

    • curryandvanilla says:

      Thanks so much Petra 🙂 You must try making this with bitter gourd next time; you will love it! Thanks for stopping by and so happy to be co hosting with you at FF 🙂 🙂

  3. Ai @Ai made it for you says:

    Looks delicious! I know this vegetable as goya here in Japan, and I love it in stir fry! I usually slice it and get the bitterness out by massaging it with salt and leaving it for several minutes. Many families grow it at home outside their window in the summer to create a “green curtain” to block the sun.
    Thanks for sharing! Happy Fiesta Friday!

    • curryandvanilla says:

      Thanks so much 🙂 I remember watching a program on TV about Japanese food on an island and I did see all the people there using bitter gourds a lot!! A “green curtain” of these sounds so amazing! Happy Fiesta Friday!!!!

    • curryandvanilla says:

      Thanks so much 🙂 Bitter melon is a bit bitter, but with the balance of sweet, salty and spicy flavors along with tamarind, it tastes lip-smackingly good! Extremely good for health; so I make it a point to use it in my cooking sometimes 🙂

Leave a Reply