Tuesday, April 30, 2013



Apart from loving the taste of it, I had no idea until recently how Bimbula Nonche was made. For that matter I didn't know what the fruit we call Bimbul in Konkani was called in English! In case you can't figure out what I am talking about, this article in The Mangalorean has some pictures. Some houses of Konkani people in Bangalore also have these trees and I must thank our relatives, Jayashree and Dinesh Rao for giving me such fresh bimbuls plucked off their tree.

I then found out that the tree is strictly called "Cucumber Tree" in English . As it is commonly known as "Bilimbi" in India, perhaps in Konkani we added our slant and called it "Bimbul":)

As you would have figured out "Nonche" is what we call pickle in Konkani and  "Bimbula Nonche" thus becomes "pickle from the Bimbul."

This one is tangy, spicy, salty and sweet and is, even if I say so myself, finger-licking good. I would like to thank my sister-in-law, Anuradha Pai for this recipe.

  • About 30-35 Bimbuls
  • Salt, to taste
  • Jaggery, generous amount, approx 400-500 grams
  • Methi ( Fenugreek) seeds, 1/2 tsp
  • Oil, a little for roasting
  • Hing ( asafoetida), a pinch
  • Mustard seeds, 2 tsp
  • Byadgi Red Chillies, 7-8

Wash and cut the bimbuls length wise. 
Grate the jaggery so that it is not in lumps and will dissolve more smoothly
Put the bimbuls in a kadhai, add salt and grated jaggery
This will result in the bimbuls leaving a lot of water
Cook over medium flame till most of the water evaporates and the bimbuls are fully cooked.
Please take care to see that they are not over cooked and become too mushy. Keep aside.
Roast in a little oil 1/2 tsp methi seeds, a pinch of hing, 2 tsps of mustard seeds and 7-8 Byadgi Red Chillies separately
Powder them in the blender
Add this powdered mixture to the cooked bimbul and mix evenly

Serve as an accompaniment with rice or rotis

  • Unlike other pickles this has a rather short shelf life and I would recommend that you store this in your refrigerator.

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