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Ivy gourd Pickle Recipe

Ingredients:

250 grams ivy gourds (tendli or tindora), washed and thinly sliced
2 tablespoons mustard seeds
1 tablespoon fenugreek seeds
1/2 cup oil (mustard oil or vegetable oil)
1/4 cup tamarind pulp
2 tablespoons red chili powder (adjust to your spice preference)
1 teaspoon turmeric powder
1 teaspoon asafoetida (hing)
Salt to taste

Instructions:

In a dry pan, roast the mustard seeds and fenugreek seeds on low heat until they release their aroma. Be careful not to overheat as this can make them bitter.
Allow the roasted seeds to cool and then grind them into a fine powder using a spice grinder or mortar and pestle.
Heat the oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.
In a mixing bowl, combine the ground mustard and fenugreek seeds, tamarind pulp, red chili powder, turmeric powder, asafoetida, and salt. Mix well to create a spice paste.
Add the sliced ivy gourds to the spice paste and mix until they are well-coated.
Pour the hot oil over the ivy gourd and spice mixture. Be cautious as this can produce fumes, so it's best to do this in a well-ventilated area.
Mix everything thoroughly, ensuring that the ivy gourds are evenly coated with the spices and oil.
Allow the pickle to cool to room temperature.
Transfer the ivy gourd pickle to a clean, dry, and airtight glass jar or container.
Store the pickle in a cool, dark place for a day or two to allow the flavors to meld. After that, keep it in the refrigerator.

Your homemade ivy gourd pickle is ready to enhance your meals. It's a spicy and tangy condiment that can be served as a side dish with rice, roti, or paratha. The flavors will develop and intensify over time, making it even more delicious as it matures. Adjust the level of spiciness to your liking when preparing the pickle.