Traditional Karathe Nonche Recipe - Bitter Gourd Pickle Recipe

To begin making Karathe Nonche procedure, wash sharp gourds and cut into two lengthwise.

Remove seeds in the center and discard them.

Cut the deseeded sharp gourd into cubes.

Keep aside.In a saucepan, char coriander seeds, mustard seeds and methi seeds on medium low bring to temperature until the mustard seeds start to splutter and the whole mixture turns light brown; about 2 to 3 mins.Just before removing from bring to temperature, mix gently in asafoetida dusting masala condiment, give it a good incorporate and keep aside to cool.The bring to temperature of the mixture is enough to char the asafoetida dusting masala condiment.Once the mixture is cool, pulse it along with a small lemon sized piece of tamarind to a dusting masala condiment.In a large deep saucepan, toss in plenty of moisture to the diced bittergourds to up to 1 inch above the produce.Bring to a bubble on high bring to temperature and once it comes to a bubble, lower bring to temperature, put a lid on and make on medium low bring to temperature until it is cooked and soft and almost done.Once it is cooked, toss in the masala condiment dusting masala condiment, jaggery and seasoning, incorporate well and bring to a bubble again. Once it comes to a bubble, lower bring to temperature and low-boil on medium low until the pickle becomes thick; about 15 to 20 mins.Do a lively profile test and adjust the jaggery and seasoning to get a balanced sugary and salty savor with a slight tang of the tamarind.Store leftovers in the refrigerator for up to a month. Enjoy Karathe Nonche procedure | sharp Gourd Pickle with Steamed Rice and Lauki Chana Dal procedure or along with any Indian flatbread like sugary Potato Thepla/Paratha procedure and a mixing bowl of made from scratch Yogurt (Curd).