Instant Ivy Gourd Pickle/Tindora Achaar
EVENT: A- Z RECIPE CHALLENGE
THEME : A DISH BEGINNING WITH THE LETTER I
What is the A- Z Challenge? Well, we’re a Facebook group and every alternate month the participants make a dish with the relevant letter. The group was started in May 2018 by Jolly Makkar and Vidya Narayan.
This month we’ve got to think of an ingredient which begins with I, and it has to be the English name. Now that seriously doesn’t give anyone much choice, does it? A lot of discussion on the group took place about how to tackle this issue. Unfortunately, I was not able to participate actively in the discussion as I was traveling.
This letter wise cooking sometimes allows one to think ahead, like I had the thought of using Inca Berries (also known as Cape Gooseberries, Golden berry, Physalis, or Peruvian Ground cherry). The thought came to me when on the Canadian Mountaineer Rockies train journey, the chef served desserts on both days topped with one golden berry. I thought I’d be able to get them in abundance when I reached US, but unfortunately where my sister in law is based is a very small town. The supermarket didn’t have any. So had to shelve the idea. But hoping that when I can buy some of these yummy berries I will be able to make what I had in mind.
When I got to India, the two other obvious ingredients beginning with I were Iceberg Salad and Ivy Gourd. Ivy Gourd is what I used as over the weekend I had my neighbors over for a typical Gujju meal and realized that I didn’t have any pickles to serve. That reminded me of my neighbour back in Mombasa who would cut ivy gourd or tindora(tendi, tindi) into rounds or long strips, add hot oil and ready pickle masala(spice mix). And pickle is ready in a jiffy.
So ivy gourd or tindora instant pickle was ready in a matter of minutes. I personally love using Apex pickle masala which I bought online from Amazon. Isn’t that a great online shopping portal? Has made my hubby crazy, shopping for everything without moving out of the house. Just had to remind him that it wouldn’t last too long. As soon as we’re back in Kenya, convenient shopping method stops!
So lets get to the very easy, Instant Ivy Gourd Pickle.
INSTANT IVY GOURD PICKLE
Makes about a cupful
8-10 ivy gourd ( tindora, tendi, tindi)
2 tbsp ready made pickle masala
½ cup oil
4-6 green chilis (optional)
½ tsp salt or a little less
1 tsp fennel seeds (valiyari, saunf), lightly roasted
1-2 tsp gur powder
- Wash the ivy gourd and green chillis. Dry them completely with a kitchen towel.
- Heat the oil in a pan till its hot. Take the pan off the heat.
- Slit the green chillis and remove the seeds and pith if you want to.
- Cut the ivy gourd into strips or rounds.
- Put the chillis and ivy gourd in a steel or glass bowl.
- Add salt, gur and pickle masala.
- Add the warm oil.
- Mix it well.
- Store it in a jar till required. It tastes good with theplas, rotis, parathas, khichdi, rice, etc.
- The pickle stays at room temperature for 2-3 days. After that I store it in the fridge.
- The ready made pickle masala has asafetida (hing) so I didn’t add any.
- If the pickle masala is not very hot, then add some red chilli powder.
- You can add a few raw mango pieces if you like. However, before you do so, sprinkle the mango with salt and leave it on the side for 30 minutes. Then mix in the ivy gourd and proceed as above.
- Use any oil of your choice.
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