Tindoraa Salad/ Sambharo- A tangy crisp salad of finely chopped raw ivy gourd slices smeared with spices
Tindora / Kundru/ Ivy gourd / Dondakaya/ tendli is the vegetable from cucumber and gourd family. It is mild and crunchy in taste. Tindora can be used to make stir fries, curries, sambharo,pickles, sun dried to make kachri and served raw as a salad. It is rich in Iron, calcium, potassium and Vitamin A and C.
When choosing tindora try to choose small , firm tindoras as the one which are quite big and thick in size are often over ripe and are red from inside and don’t taste good so prefer small ones. While cooking make sure not to over cook them as they taste better if they are slight crisp in texture. They taste nice if you just slice them thinly and add salt and lemon juice and marinate for few minutes .
I often make this sambharo recipe, it’s a kind of multipurpose recipe, you can serve this as tindora salad with your meal, or as a instant sambharo or use as a instant pickle. The leftover can be stored in the refrigerator and can be consumed in a week like a instant pickle, so it’s a delicious , quick and easy to make multipurpose recipe.
If you don’t have readymade pickle masala then just add salt, chili powder, asafoetida, pinch of mustard powder , lemon juice and jaggery and mix well, it still taste very good. Pickle masala gives a nice achari flavour and enhance the taste.
you can serve this tindli salad with rice, khichdi, paratha, roti or put inside aa salad in frankie or wraps , taste good with everything.
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Tindora Salad / Kundru Sambharo
Tindora Salad/ Sambharo- A tangy crisp salad of finely chopped raw ivy gourd slices smeared with spices
Ingredients
- 150 gm Ivy Gourd / Tindli / Kundru
- 1.5 tsp Readymade Pickle Masala / Achar Masala
- to taste Salt / Namak
- 2 tsp Sugar or jaggery
- 2 tsp Lemon Juice / Nimbu Ka Ras
- 1/2 tsp Red Chilli powder / Laal mirch powder optional
- 1 tsp Cooking Oil
Instructions
- Wash the ivy gourd , trim the edges and make thin slices.
- Keep all the slices in a big bowl.
- Add all the spices , oil and jaggery in the slices and mix well.
- You can also add some thinly sliced less spicy green chilies or raw mango in the salad
- Keep covered for 5 minutes so all the flavours mix and absorb in the slices.
- Enjoy the tangy salad with your meal and refrigerate the leftover, it stays well for a week.
- Serve with paratha, rice , khchdi or stuff inside wraps and frankies.
Nutrition
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