This pickle is generally made in Gujarat. You might be using ivy gourd to make sabji but have you ever tried to be used in pickle? It’s better than sabji recipe and you could serve it with any dish or simply rice in your lunch or dinner. Do try.
1 cup - Ivy gourd / tindora
1 tbsp - Oil
1 tbsp - White Vinegar (optional if you don't want store more than a week)
Salt to taste
4 tbsp- Pickle Masala
Wash and wipe the Tindora before cutting it. Put the cut Tindora in a bowl and add in the White Vinegar and Salt. Mix well.
Cover and leave set aside for 1-2 hours. Uncover and add in the Pickle Masala, mix and make sure the Tindora is well coated.
Add in the Oil and mix again. Transfer to a bottle or a jar and store in the fridge up to 10 days.
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