Kundru or ivy gourd, is a tropical summer vegetable. Though it is available throughout the year, it is best consumed during summers.
There are innumerable ways of cooking this humble, lesser known vegetable. It looks like a gherkin with outstanding health benefits, especially for the diabetics.
Kundru / Ivy gourd is a chiefly a rainfed crop. Usually consumed as vegetable in stir fry or curry form. Pickling them is a novel idea and tastes differently from the regular pickles.
Here’s what I did…………
500 gms – ivy gourd
1 tsp – asafoetida/ hing
1/2 tbsp – white mustard / rayi
1/4 tsp – fenugreek seeds
1 tbsp – powdered jaggery
1 tsp – dried mango powder/ amchoor
1/2 tbsp – red chili powder
1 cup – mustard oil
salt to taste
Wash and wipe the gourds. Nip the ends. Cut it through the center, halfway.
Grind the mustard and fenugreek seeds, coarsely.
Heat oil in a pan. Once it reaches smoking point, take it off fire. Wait for 5 mins and add the asafoetida to the oil. Allow the oil to cool to room temperature.
Mix rest of the ingredients together and add the gourds to it. Add salt.
Once the oil has cooled, add it to the mix. Pour in dry, sterilized glass jar and sun it for a fortnight before consuming.
Happy pickling !! 🙂
Cheers !! 😀
Note : Pickles usually have long shelf life, but try and consume this pickle within 6 -7 months from the date of pickling.