RECIPE OF KARATHE GOD ANI THEEK NONCHE / BITTERGOURD AND SPICY PICKLE

COURTESY- SAIGEETHA S PAI

Ingredients to be roasted
Mustard seeds -1 tsp
Coriander seeds – 2 tbsp
Cumin seeds -1 tsp
Urad dal – 1tsp
Byadgi chilly -8-10(roasted in a tsp of oil)
Hing  paste – a generous pinch
Other ingredients:
Bittergourd – 2 (Around 2 cups chopped)
Bimbul /sorrel fruit – 2 cups
Jaggery – 2 cups (more or less)
Salt – to taste

Method:

1. Dry roast mustard seeds until it splutters on low flame.
2. Add coriander seeds,urad dal,cumin seeds and roast further.
3. Add hing and roast .
4. Add roasted chilly.
5. Cool the roasted ingredients.
6. Powder chilly at first and add the rest of the roasted ingredients.
7. Powder it with chilly to a fine powder.
8. Keep it ready.
9. Scrape the bitter gourd slightly and cut it into two lengthwise.
10. Cut into small chunks and wash it well.
11. Wash the bimbul and cut it into two.
12. Take a pressure cooker add bittergourd,bimbul,salt to taste and jaggery.
13. Add water, take 1 whistle and switch off the flame.
14. Add the roasted powder,check salt and keep it on high flame.
15. Reduce the gravy and make it thick.
16. Cool it,store it in airtight container and refrigerate until further use.