Tendli pickle is a flavour-packed, pungent yet tangy-with a hint of sweetness- vegetable pickle made of the ivy gourd.
What is an ivy gourd?
Tendli as it is commonly known in Goa is also called Tindora or Ivy Gourd or scarlet gourd or the kowai fruit. For those who do not mind a little science, its scientific name is Coccinia grandis and it generally grows in tropical climates as a perennial climber. The immature fruit which is crisp and fresh is generally used to make this pickle.
Back at home we eat the veggie by itself too. A very simple yet delicious preparation: Tendli-cut lengthwise, onion, grated coconut, water, salt. That’s all you need. This vegetable preparation is healthy yet delicious.
Apparently, tendli is rich in beta-carotene which is an important nutrient for our body. So, can we conclude this statement by saying that tendli pickle is good for our health?
Do y’all agree to this?
Comment down below and let me know.
A small note to say Thank you!
Btw, I was happy with the response I received for the previous post about Prawn Balchao. Thank you! I’m glad y’all liked it and I hope some of y’all have given the recipe a try. If not, please do and let me know.
Also, do not forget to check out the apple pickle recipe on the blog. It’s really nice and something unique too.
I’m sure most of y’all must have already read #thehomemadepickleseries introductory blog post. I love the way it’s very informative and gives an insight into the pickling world.
A little background story…
During my childhood days, I remember our gardener back at my parent’s home, used to grow this climber in our organic garden which was a small little place in our backyard. I loved that feeling of eating home grown veggies and fruits. They still continue this practice at home but on a larger scale. Shoutout to Modu!!
According to me, it is good to eat organic veggies and fruits. Especially, if they are home grown as you can control to use of artificial growth inducing manures or even pesticides which aren’t too healthy for us. We use natural compost at home. Shoutout to Modu (our gardener)!!
Some days back, I saw pictures of my family enjoying some nice juicy home grown mangoes, this season. It’s such a lovely feeling.
However, let’s get back to the tendli pickle recipe.
Tendli Pickle is our second most loved pickle at home and personally my favourite too and hence number #2 on #thehomemadepickleseries list.
Besides the Tendli pickle, Brinjal pickle also has got to be my favourite vegetarian pickle, Miscut (Mango Pickle/Mango Chutney/Lonchem) too. I also love the raw mango water pickle. It’s coming next on #thehomemadepickleseries. Stay tuned.
To know more about pickles, please check #thehomemadepickleseries post. There’s a recipe hidden in that post too. Go! Head to the post now to check it out.
Tendli Pickle recipe
Goan Tendli Pickle
- 100 pieces Tendli
- Salt to taste
- Turmeric Powder as per requirement
- Vinegar to grind
- Oil as per requirement
- Curry leaves as per requirement
- Sugar to taste
- 100 gms Red chillies
- 1 inch Ginger
- 2 pods Garlic
- 1 tbsp Fenugreek seeds/Methi seeds
- 2 tbsp Mustard seeds
- Wash, pat dry to remove all the moisture and cut the tendli lengthwise into 4 pieces.
- Apply salt and turmeric powder. Mix well and leave in the sun for an afternoon to dry. Let it naturally sun dry.
- Mix all the dry ingredients together and blend into a fine paste using vinegar.
- Heat the oil in a deep pot.
- Add curry leaves and let them crackle.
- Add the tendli. They should be covered with oil completely.
- Now add the masala and fry until the tendli get slightly cooked.
- Add a little sugar to cut the spice.
- Check for taste and add more salt or sugar if needed.
- Cook on a slow flame throughout.
- Let it cool completely before bottling the pickle.
- Make sure the pickle is topped with enough oil once ready. Here the oil acts as a natural preservative along with the vinegar and salt.
- If you are increasing the quantity of the ingredients, make sure to alter the fenugreek seeds accordingly. Adding too much will make the pickle taste bitter.
- If possible, it would be nice to sun dry the tendlis with salt and turmeric powder for 2-3 days.
- This pickle can be consumed as soon as it is prepared.
- Make sure your storing jars are clean, washed and wiped thoroughly.
- Avoid using the ripe (red inside) tendlis for this pickle.
- Store this pickle in a cool, dry place and enjoy.
Please share this recipe with your friends and family.