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tindora sambharo/ ivy gourd pickle
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5 from 2 votes

Tindora Sambharo I Instant Kundru Pickle

Tindora Sambharo- A very simple delicious and quick recipe to make pickle from Ivy gourd and basic Indian spices.
Prep Time15 minutes
Course: accompaniment, pickle, Side Dish
Cuisine: Gujarati Cuisine
Keyword: instant pickle, ivy gourd, kundru, sambharo, tindora
Servings: 1 jar
Author: Anjana Chaturvedi

Ingredients

  • 300 gm Tindora/ Ivy gourd/ Kundru/ Tindli
  • 1.5 tbsp Readymade Pickle Masala / Achar Masala check notes below
  • 2 tbsp Lemon Juice / Nimbu Ka Ras
  • 2 tbsp Cooking Oil
  • 1 tsp Split Mustard seeds/Rai kuria crushed
  • to taste Salt / Namak
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Red chili powder

Instructions

  • Wash the tindoras /Ivy Gourd / Kundru and wipe well.
  • Now trim the ends and then slit lengthwise into thin slices(6 to 8 slices from a tindora depending on the size of the tindora)
  • You can also cut into roundels or cubes if you like but usually it is cut into thin slices.
  • Now take a bowl and add the slices and salt and keep covered for about 30 minutes.
  • Heat the oil and let it cool down completely before adding in the sambharo.
  • Now add all the spices in the tindora slices and mix well.
  • Add the lemon juice and the oil and mix well to coat the slices.
  • Fill the pickle in a glass jar preferably or in a food grade plastic or ceramic jar.
  • Keep the pickle jar at room temperature for 3 days so it become sour and tindora absorb all the flavors.
  • You can start eating the pickle from the same day but taste best after it matures in 3-4 days
  • After 3-4 days keep it in the refrigerator , keep shaking and mixing the jar often.
  • Enjoy your Tindora Sambharo with thepla, daal chawal, khichdi , mathri or any thing you want with !

Notes

Pickle masala/ Methiya masala is added in this tindora sambharo but if you don't have pickle masala in your pantry then no worries just add-  1 tbsp of ground mustard powder/ rai kuriya , 1 tsp crushed fennel powder/ saunf, 1/4 tsp fenugreek powder/ Methidana and 1.5 tsp chili powder  Or as per your taste