Karathe nonche recipe (repost)

This is a traditional Konkani-style pickle commonly prepared in almost every household. An instant version can also be made, but this time I prepared the ground version as I was making it in a larger quantity.
My daughter loves pickles and was craving this one, so I made a huge batch and sent it to her. I had shared this recipe on my food blog many years ago, and I am resharing it here once again.

Ingredients:
Long red chillies – 15 (roast in 2 tsp oil)
Short red chillies – 4 (roast in 1 tsp oil)
Tamarind – 2 marble-sized pieces
Salt – to taste
Deep-fried bittergourd – 1 cup
To roast:
Asafoetida (hing) – 2 big pinches (I used hing paste)
Mustard seeds – 1/2 tsp
Fenugreek seeds – 15 seeds
Oil – approx. 2 tsp
Turmeric powder – a pinch
For seasoning:
Mustard seeds – 1 tsp
Curry leaves

Method

1. Heat ½ tsp oil and roast the hing until aromatic.
2. In the same oil, splutter the mustard seeds and fenugreek seeds.
3. Switch off the flame and add the turmeric powder.
4. Keep the roasted ingredients aside and allow them to cool.
5. Powder the roasted chillies in a mixer jar.
6. Add the tamarind and a little water and grind to a smooth paste.
7. Add the roasted hing, mustard seeds, fenugreek seeds, and turmeric powder and grind again for a minute.
8. Transfer the masala to a vessel.
9. Add salt and enough water to adjust the consistency.
10. Bring the mixture to a boil and switch off the flame.
11. Prepare a seasoning with mustard seeds and curry leaves using the leftover oil from roasting.
12. Add the seasoning to the masala and mix well.
13. Allow the masala to cool completely.
14. Add the fried bittergourd and mix well.
15. You may also add the bittergourd while the masala is still slightly warm.
16. Adjust the spices according to your taste before serving.