Tender, tiny Ivygourd can be pickled or brined. Decided to make a pickle which goes well with Rice, Dosa, Idli and for the adventurous can also be used as a spread on bread! Well… That rhymes well doesn’t it?
- 1/2 kg tender Ivy gourd
- Juice of 12 lemons
- 200 gms Everest Kashmiri Lal Chilly powder
- 100 gms mustard
- 2 tbsps Turmeric powder
- 150 gms salt
- A marble sized piece of Hing /Asafoetida
- Boiled and cooled water.
Wash and pat dry the Ivygourd thoroughly. Put them in a bottle along with the lime juice and salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for two days. You will notice that the Ivygourd releases water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.
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