TINDORA PICKLE- A SPICY AND TANGY IVY GOURD PICKLE
Servings: 2 bowl
- 450 gm Tindora/ Ivy gourd
- 3 tbsp white vinegar
- 3/4 cup Mustard oil
- 1 tbsp Red chili powder
- 1 tsp Turmeric/ haldi
- 1/4 tsp Asafoetida/ hing
- 1 tbsp Mustard powder
- 1 tbsp Fennel seeds/ saunf crushed
- 2 tbsp Ready pickle masala
- 1 tbsp Salt
Wash tindora and wipe well with a cloth napkin.
Trim the ends and make thin slices(approx 6-8 slices from one tindora)
Add salt and vinegar in the slices, mix and keep covered for 6 hours or over night.
Heat oil and add asafoetida, switch off the flame and let it cool down completely.
Add all the spices in the tindora and mix well.
Now add oil and keep covered for 3 days. Keep mixing every once in a while.
Enjoy after 3 days.
1- If you plan to make this pickle in a large batch then either make it with excess oil so that it is covered with oil or keep refrigerated after a week.
2-You can use any refined vegetable oil instead of mustard oil..
3-If you do not have pickle masala-add 1tsp crushed fenugreek seeds and 1 and 1/2 tbsp of each- salt, mustard powder, chilli powder and crushed fennel seeds (instead of 1 tbsp)