Tindora nu Sambharo is a instant pickle made from Ivy Gourd , where the vegetable is chopped finely and a pickling spice is added . One can eat the pickle right away .

Sambharo ‘s are a common sight on a Gujju table . They could be Tindora nu Sambharo, Kobis nu Sambharo or Gajjar nu Sambharo . The gajjar or carrot Sambharo and the Kobis or Cabbage ones are like a quick sauté and served as a salad , but the Ivy Gourd one is served as a pickle .

Tindora Sambharo is super quick to prepare , once the gourd is chopped . If you want you could even chop them in a food processor . All you need to do is add some Methia Masala , salt and some cooking oil . Mix well and enjoy it right away , though I personally feel that if you have time you should give it some time for the flavours to infuse well . Either way It gets over in a jiffy . I served the Sambharo along with the Gujrati yellow roti or Chopdas as we call them .

Chopdas are another form of theplas from a Gujrati kitchen . These are simple parathas made with whole wheat flour , a bit of turmeric and carom seeds and taste really fantastic when paired with the Tindora Sambharo .

Tindora Sambharo

Tindora Sambharo

Ingredients

1 cup tindora / ivy gourd
2 -3 tbsp methia masala
2-3 tbsp cooking oil
Salt to taste

Method

Wash and trim the heads and tails of Ivy Gourds .
Chop them into thin slices .
Place them in a mixing bowl and add Methia Masala , salt and cooking oil .
Mix well .
It can be served right away , and can be stored up to two three days in refrigerator .

Tindora Sambharo

The Tindora nu Sambharo is my Day 2 post under Special Theme.

 

 

Print Recipe
Tindora Sambharo
Tindora nu Sambharo is a instant pickle made from ivy gourd , where the vegetable is chopped finely and a pickling spice is added . One can eat the pickle right away .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 00 Minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 00 Minutes
Servings
Ingredients
Instructions
  1. Wash and trim the heads and tails of ivy gourds .
  2. Chop them into thin slices .
  3. Place them in a mixing bowl and add methia masala , salt and cooking oil .
  4. Mix well .
  5. It can be served right away , and can be stored up to two three days in refrigerator .
Recipe Notes

Tindora Sambharo

Check out what my BM buddies are doing here.

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12 thoughts on “Tindora Sambariyu / Ivy Gourd Relish”

  1. as a family, we are fond of new pickles all the time, although each one of us have a personal favouite ! am sure this would be very welcome at home.. am looking forward if could can kindly bring me a packet of Methia masala when we meet for BM meet 🙂 Amen !

  2. yum yum. Seeing all this chutney and pickle, I am literally drooling. I just want this now, and can enjoy it as is with some rotis. What is Methia Masala?

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