Comments on: Bittergourd pickle (Karathe nonche)

By: Kavita

Kavita — Mon, 15 Feb 2010 14:33:56 +0000

Hi Shilpa,

Thanks for sharing the receipe of this yummy pickle. We really enjoyed it. Thanks a ton !!!

By: mona

mona — Wed, 09 Dec 2009 17:13:28 +0000

I recommend ‘LAKSHMI ‘ brand tamarind extract. I used to use Tamcon. I feel it has lots of additives….looks & tastes artificial.

By: Kalpana

Kalpana — Mon, 11 May 2009 16:51:36 +0000

I love this pickle. This is one recipe you can make and keep for couple of weeks and eat healthy bitter gourd everyday.

By: zeenat

zeenat — Tue, 31 Mar 2009 14:26:12 +0000

hi Silpa, you took lot of trouble, pictures etc. the receipe sounds amazing, i am a karela fan. Just a suggestion, if you add little bit of vinegar, it prolongs pickle life without changing taste.I am always experimenting pickles. Thanks so much.

By: ushakiran

ushakiran — Tue, 31 Mar 2009 11:19:07 +0000

In this same way we may Bitterguard chatney powder bit of dry coconut and little jagary powder chilli powder salt to taste and small pieces of bitterguard should be dry fry

By: Krishna Kalra

Krishna Kalra — Mon, 29 Sep 2008 02:51:47 +0000

I was going to try your recipe but wonder what is “Asofoetida”?
Also, have you tried adding garlic, mango-ginger and haldi-ginger and regular garlic to the recipe?

Shilpa: Asafoetida is hing/ingu. I haven’t tried any other additions to this pickle yet.

By: priyanka

priyanka — Tue, 05 Aug 2008 14:57:49 +0000

seems very simple and fast to prepare….will try it as soon as possible….thanx
i love preparing pickles and chutneys…if u have any new additions…please try to inform me……

By: Nivedita

Nivedita — Mon, 24 Dec 2007 17:31:10 +0000

Hi Shilpa,
its really very tasty, I love Karela in any form, even raw, but this pickle is outstanding. Thank you so much for sharing.

By: Bitter melon, onions, eggs and peanuts, stir-fried with panch phoran « Elaichi et Cetera…

Sun, 25 Mar 2007 05:47:31 +0000

[...] and some found their way into a delicious fresh-eaten pickle recipe that I found on the website, Aayi’s Recipes(and thus began a food-blogging adventure). The word achaar means undying, immortal, [...]

By: mommyof2

mommyof2 — Wed, 25 Oct 2006 10:35:43 +0000

Ok.. I tried it this saturday & to my surprise it was same as I make it.. I mean after adding mustard, fenugreek seeds & sweet chutney(instead of jaggery & tamarind) it was same taste as I make it without adding these.. I was thinking with these additional stuff it will be different but I enjoyed it anyway:-) the only different thing was I really liked the idea of green chille in it and I slit it but put it as whole so I was great.. I usually fry it seperate but now I can just throw them in it:-)

Will try your other recipes too..