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
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 .
The Tindora nu Sambharo is my Day 2 post under Special Theme.
Tindora Sambharo
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 .
So it is tindora!! This instant pickle is very tempting. I am going to try.
I thought you would sauté the tjndora before making the pickle! Learnt a new recipe today 🙂
Pickled tindora is a nice variation on instant vegetable pickles. You whole platter looks really good.
This is an excellent way to make these tindora Vaishali, those rotis look so soft as well!
Very interesting way to serve tindora. Such a simple preparation, but I’m sure it tastes absolutely amazing.
Superb platter there with the tempting tindora pickle. I have never had raw tindora. Very interesting .
Interesting pickle with ivy gourd. Vaishali, if we are going to marinate it, how long would you recommend to do so?
Suma, this is an instant pickle, you could use it right away.
Thag is a super easy way to make tjndora pickle. It looks super spicy and would be wonderful paired with chopdas.
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 !
Will surely get the masala .
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?