Athela Tindora- An oil free instant and easy to make ivy gourd pickle
I love making seasonal vegetables pickles, and most of my pickles are made with fresh vegetables and in small batches. Seasonal pickles can be easily made with less oil on no oil . As we don’t have to preserve them for long so no need to dip them in lots of oil and spice mix.
My mother used to make amazing pickles ,about 10 kg each of raw mango pickle, lemon pickle and mix pickle , which almost last for an year. Next year she again makes same batch. We all siblings loves all her pickles and happily take the pickle and paratha combo even in our school tiffin.
But no one likes so oily pickles now and even they get bored of the same taste of pickle eaten regularly. So I keep making different pickles regularly and they all likes those pickles. Most of the time I make oil free or with less oil pickles. I keep experimenting with ingredients and vegetables and most of the time it turn out good.
My favourite way of pickling vegetables is either in mustard water/ kanji or in lemon juice. Both are gut friendly oil free pickles. The pickle vegetables remain crunchy and can also be added in sandwiches and wraps so they are multipurpose.
Tendli is my favorite vegetable and is nutritious too. You can make stir fry it , slice it thinly and eat as salad too. I make many varieties of pickles with tendli. Last year I made pickle with oil. This time I made it like athela mirch, it turn out so good that i have made the 3rd batch yesterday.
You can use the same leftover lemon juice to make new batch. Can also add few green chilies, ginger and carrot slices for variation in it.
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Athela Tindora / Oil Free Instant Pickle
Ingredients
- 500 gm Ivy Gourd / Tindli / Kundru
- 2 tbsp Cooking Oil
- 3/4 cup Lemon Juice / Nimbu Ka Ras
- 1 tsp Split Mustard seeds/Rai kuria
- 1 tsp Red Chilli powder / Laal mirch powder
- 1.5 tbsp salt
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Fennel Seeds / Saunf pounded
- 1/3 tsp Asafoetida / Hing powder
- few Green Chillies / Hari Mirch optional
- 2 tbsp Ginger / Adrak optional
Instructions
- Wash tendli/ Tindli /tindora/ and wipe with a cloth.
- Trim both the ends and thinly slice them lengthwise.
- Wash and remove the stems of the green chilies and slice them lengthwise, same way peel and slice the ginger (you can skip IF you don't want to add )
- Add salt and all the spice in the chopped vegetables and keep covered for a day
- Next day fill everything in the jar and then add oil and shake it well.
- Now add the lemon juice and mix it well.
- From the next day you can start using the pickle.
- keep it refrigerated . stays well for a month.
- Enjoy with roti ,paratha or daal chawal.