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.

 

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
Total Time 10 minutes

Ingredients

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

Instructions

  • 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 .

Notes

Tindora Sambharo
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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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