Thursday, 11 October 2012

Bitter Gourd Pickle or "Karathe Nonche" in Konkani

"Karathe Nonche" or Bittergourd pickle is an instant pickle made from fried bittergourd pieces.
We often associate the word "pickle" with "time consuming",  "lot of effort" etc..
This pickle is very easy to make and can be made very quickly.
This is made especially during festivals and functions when large lunch gatherings are organised.
This pickle is a perfect balance of spice, tang and the light bitterness of the bittergourd.
Bittergourd lowers blood glucose levels, hence a serving of bittergourd is a must for diabetics atleast 3-4 times a week.
Even for others, bittergourd has plenty of health benefits.
So Try making this!
This pickle can be preserved upto 1 week preferably in the refrigerator.
Serves 4
Bittergourd - 1
Dry red chilly - 6 to 8
Coriander seeds - 1/2 tsp
Fenugreek or Methi seeds - 1/4 tsp
Tamarind - 1 small piece
Oil - 2 tbsp - for frying the bittergourd
Salt - 1 tsp
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Curry leaves - 2

Remove the outer skin of the bitter gourd using a peeler. Cut the bitter gourd lengthwise into 5-6 slices and discard the seeds.
Now cut into small cubes.
Soak in salt water for a few hours and then dry on a kitchen towel.

Take a small deep frying pan, keep on low heat, add the 2 tbsps of oil, and fry the bitter gourd pieces till they are golden brown. Fry them in 4-5 batches, around 10 minutes for each batch.
Drain on absorbent paper and allow to cool.

Meanwhile, dry roast the red chillies, coriander seeds, fenugreek seeds, tamarind and salt along with 4 tbsps of water to a thick and smooth paste. 
Take a bowl, transfer the ground paste into it, and mix in the fried bittergourd pieces.
Now take a seasoning pan, keep on low heat, add oil, then mustard seeds, asafoetida and curry leaves and allow to crackle. Pour over the mixture in the bowl.Mix well.
Bitter gourd pickle is ready to be served.

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