Summers call for pickle making. Being a working professional I am unable to make pickles with the elaborate procedures that my grandmom, mom and mother in law make. I mostly get my stock from them .I love instant vegetable pickles and do make in small batches regularly.I have a few recipes on my blog.Today i am sharing this wonderful Ivy Gourd pickle that can me made with easily available ingredients in your kitchen.It is finger licking good.
My humble contribution for this week’s 196th #Foodiemonday #Bloghop theme #It’sPickleTime . This wonderful theme is suggested by Aruna who has just joined us .She has an amazing collection of recipes and blogs at https://vasusvegkitchen.blogspot.com.
Recipe for Ivy Gourd Pickle / Kivakkai Urugai
- 25 Ivy Gourds washed and dried
- 4 Green Chillies cut into halves
- 10 Garlic pods
- 1/2 Tsp Turmeric
- 3 Tbsp Gingelly Oil
- 1 Tsp Mustard Seeds
- 1/2 Tsp Fenugreek seeds
- 1/4 Tsp Asafoetida / Hing
- 2 Tsp Salt
- 4 Tsp Red Chilli Powder (I have used coarse Kutilal powder from Everest)
- Juice of 1 Lemon
Wash the ivy gourd and dry them neatly.There should be no moisture.Once they are completely dry cut each ivy gourd into 4 parts. You can use both red and white ones. Add salt ,slit green chillies and keep them aside.
Take a wide bottom pan. Dry roast the fenugreek seeds until they slight colour and you can smell the aroma. Do not burn them . Tranfer it to blender and blend it to get fine powder. Add it to the ivy gourd mix.
Heat the same pan again. Add Gingelly oil. Once the oil is hot add mustard seeds and asafoetida. Once the mustard seeds splutter add garlic pods and chilli powder.Mix well for a few seconds untill the raw smell is gone. Pour this mixture on the Salted Ivy Gourd and chilli mix. Add the lemon juice and mix again.Keep it covered for 30 mins. Transfer this pickle to a dry glass jar .
Enjoy this pickle with Curd rice or Rotis!!!
Stays good for 10 days if you can resist eating them and use dry spoons.