Tindora Pickle / Ivy gourd Pickle

A spicy and tangy Ivy Gourd pickle

I love making pickles so I often try and  make  fresh  and new variety of pickles.I rarely buy ready made pickles because of their high salt content.Tindora is a favourite in my family and is always on the grocery shopping list :). This time I brought some extra tindoras so I ended up trying to make a pickle out of them which turned out to be very delicious and an instant hit. We all loved the taste, the colour, and the crispiness of the pickle and I will keep making this pickle more often. If you love this vegetable you will surely love this pickle.

INGREDIENTS-

• Tindora / Kundru -450gms
• White vinegar-3 tbsp
• Mustard oil-3/4 cup *
• Red chilli powder -1tbsp
• Turmeric-1 tsp
• Asafoetida-1/4 tsp
• Mustard powder-1tbsp
• Fennel seeds-1 tbsp
• Pickle masala-2 tbsp
• Salt-1tbls

PROCEDURE-

1. Wash tindora and wipe well with a cloth napkin.
2. Trim the ends and make thin slices(approx 6-8 slices from one tindora)
3. Add salt and vinegar in the slices, mix and keep covered for 6 hours or over night.
4. Heat oil and add asafoetida, switch off the flame and let it cool down completely.
5. Add all the spices in the tindora and mix well.
6. Now add oil and keep covered for 3 days. Keep mixing every once in a while.
7. Enjoy after 3 days.

NOTE-
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)