Cocinanispolina: {Recipe}Goan Tendli Pickle/Ivy Gourd pickle

Saturday, 15 July 2017

{Recipe}Goan Tendli Pickle/Ivy Gourd pickle

Tendli pickle is loved by most of goan folks.You wont find any goan who can say i don't like tendli pickle. Tendli pickle is my favourite pickle and i can eat it almost every day.You can eat tendli pickle with bread/chapati/or pao its just tastes yum with its spicy/sweet/and tangy flavour.

The preparation involves sun drying of tendli and then cook in special goan red masala in lot of oil.More the oil in your pickle will preserve it for longer.Allow the pickle to rest in jar for 7-8 days before you can consume because then only it will taste perfect.

Servings : Total 4 bottles of 100 Gram each
Total Cooking Time :30-40 min

Ingredients
1 Kg Tendli/Ivy Gourd
100 Red Kashmiri chilies
11/2 Tsp Turmeric powder
100 Gram Garlic
100 Gram Ginger
1/2 Tsp Fenugreek seeds
1/2 Bottle refined oil(can take more as per requirements)
10 Tsp of Sugar
Goan Vinegar for Grinding(Can take cider vinegar)
Salt

Method

Wash the Ivy gourds and wipe each ivy gourd and keep it aside.Then cut thin vertically ,apply salt and sun dry it for 5-6 hours,make sure its completely dried.
Using vinegar grind above ingredients (red chilies/garlic/ginger/fenugreek seeds/turmeric powder)into fine paste.
Add oil in pan ,once heated add the ground red masala and cook well in the oil for about 5 min.Then add sugar and cook for more 5 min.Keep stirring if its sticking the pan.
Mix well the ivy gourds in the masala,add oil if required and cook it for 20-25 min on slow flame.
Cook until you see oil floating on top of the tendli. Make sure occasionally you keep stirring the pickle while cooking.
Add sugar,salt if required as per taste and again cook for 2-3 min.
Switch of the stove and allow the Pickle to completely cool.The store in jars and keep at room temperature for 1 week to mature. After a week the pickle is ready to consume,then you can store in refrigerator for longer consumption.