- submitted by Dahlia on 9th March 2014
(Tindora Achaar, Kovakkai Urugai)
Ivy gourd - 1 lb (about 1/2 kg)
White Vineger - 3 tblsp
Oil (preferably gingelly oil) - 3 tblsp
Salt - to taste
Red Chilly Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Mustard Powder - 1/2 tsp
Asafoetida - 1/8 tsp
1. Wash the ivy gourd and trim the edges. Put them in hot boiling water for about 1 minute and take it out. This is to get rid of any germs and also soften it a bit.
2. Dry the ivy gourd well before proceeding. Cut it into round pieces or long pieces.
3. Mix all the ingredients under 'Pickle Masala'.
Tips : You can also use 3-4 tblsp of store bought pickle masala instead. If making at home, dry roast the mustard and fenugreek seeds, cool it and make a coarse powder using a mixie or motar and pestle. You can also make a big batch of the pickle masala and store it to use whenever needed.
4. Mix the ivy gourd pieces, required salt, pickle masala and vineger in a clean, dry bowl. Add a little extra salt as this is a pickle.
5. Heat oil in a kadai. If you prefer, pop some mustard seeds and curry leaves. Well, mustard seeds and curry leaves are optional but adds a south indian flavour to the pickle.
6. Add this oil to the mixed pickle.
7. Store in a air tight container after it cools. Let it rest for a couple of days before using the pickle. Keep mixing pickle once in a while. This will allow all the flavours to get infused in the ivygourd pieces.
After 2-3 days of resting, you can enjoy this tasty ivy gourd pickle with roti, parathas, variety rice etc.
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