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 .
1 cup tindora / ivy gourd
2 -3 tbsp methia masala
2-3 tbsp cooking oil
Salt to taste
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 .
The Tindora nu Sambharo is my Day 2 post under Special Theme.
- 1 cup tindora / ivy gourd
- 2 -3 tbsp methia masala
- 2-3 tbsp cooking oil
- Salt to taste
- 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 .