IVY GOURD PICKLE, THENLI PICKLE, DONDAKAYA PICKLE, KOVAKKA PICKLE

A special pickle made out of  vegetable viz. Ivy gourd or kovakkai or thenli for today being International Women's day,  apart from making the paal payasam, Beetroot soup, Dahiwale tomato.   

I am fond of pickles, espcially, Vadu Mangai.  Vadu Mangai recipe is already posted in simpleindianrecipes.com.  and the link is here.  Pickles can be stored for a long time if you make it in a proper way and handle the same carefully.  However, it is not much good if you consider health issues hence better to consume the same very rarely.

Ivy gourd pickle is very easy to make and we all loved it.  We can make Ivy gourd kootu, dry subzi, poriyal and with black chana.  Watch on Youtube: ivy gourd pickle, thenli pickle

Let us look at the recipe now:

Prepartion time: 20 minutes
Cooking time: 30 minutes

Ingredients:


1/4 kg ivy gourd, thenli
2 tbsp chilli powder
1/4 tsp mustard powder
a generous pinch of asafoetida
salt
4-5 tbsp oil
1/4 tsp fenugreek seeds
few curry leaves
1 tsp mustard seeds
a pinch of turmeric powder
4 tbsp vinegar

Method:

1.  wash and steam the ivy gourds for 2-3 minutes.  remove and cool it. 

 2.  cut both the ends and cut them roundels.

3.  Heat oil in kadai,add the mustard seeds and fenugreek seeds, asafoetida, curry leaves.

4.  when it splutters, add the chopped ivy gourd in it, add salt, turmeric powder and saute till soft. 

5.  switch off the gas.  add the chilli powder and mustard powder, vinegar, mix well and allow to cool.

6.  store it in airtight container.  

You can keep it in fridge for 15 days.  Suggests always freshly prepared for better taste.

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NOTE:  Instead of vinegar, you can also use tamarind pulp