Many households in India cannot do without a spicy powerhouse pickle in their cuisine. Mango season in India is in summer when all the households preserve this raw mango in the form of a pickle for a year. In the other seasons,vegetables like cauliflower, carrots, tomato, dondakaya, dosakaya etc can be used to make this simple pickle. Some greens like Gongura leaves can also be used. This pickle recipe may not stay for a long time but can be a spicy side dish. Here dondakaya(in Telugu),Kovai(Tamil)Kundru(Hindi) Ivy Gourd or Gentleman's Toes (English) has been used. Its botannical name is "Coccinia cordifolia" or "Coccinia grandis". This pickle tastes good with curds rice or chapatis.Serves a small bowl.
| Ingredients | Quantity |
|---|---|
| Sliced Dondakaya (Wiped Dry and Clean) | 1 cup |
| Mustard Powder | ½ cup |
| Red Chilli Powder | ¼ cup |
| Roasted Fenugreek (Methi) Powder | 1 tbsp |
| Salt | to taste |
| Lime Juice | 2 tbsps |
| Oil | ¼ cup |
Method
- Take a bowl and and mix all the ingredients well listed above.
- Let it stand for half an hour.Serve it with rice.
- Store it in a bottle or stone jar preferably in the refrigerator for longer life.
- Try the same recipe with other vegetables like finely chopped cauliflower,chopped tomatoes,carrots etc.
1 comments:
Thanks. Ramani
Post a Comment