Tindli And Carrot Instant Pickle

Wash and trim the edges of the tindora/tindli/ivy gourd. Slit them lengthwise, each into half first and each half into 3 slices. Chose fresh and firm tindora's, not the ripe ones. Wash and peel the carrot, and chop them into 1 inch pieces.

Let the veggies drain well on a strainer and pat dry them on a kitchen towel. I rested them for 15 minutes on a cotton towel and patted them dry.

While the veggies are drying dry roast the ingredients given under 'Roast and grind', separately. Take care not to burn them, keep the flame low. Let the roasted ingredients cool well. Take them in a mixer-grinder and grind to a fine powder.

To this now add dried tindli and carrot along with turmeric powder and saute for minute. Keep the flame to medium, and let the veggies sizzle for about 10-12 minutes.

Keep the flame on medium, and let the veggies sizzle for about 10-12 minutes. Keep stirring after every 2 minutes, so that it doesn't stick to the pan and brown.

The veggies need to cook, but not soft, tindli should retain a mild crunch. It takes about 12 minutes for the skin of it to look little shriveled, now add the ground masala powder to the veggies and salt. Mix well. Let this simmer for another 5 minutes for the masala to mingle well with veggies.

Take it off the stove, let it sit for 2-3 hours for the flavors to settle well. Store it in an air-tight container, the pickle will stay good in the refrigerator for upto a week.

We enjoy it with rice and roti, love the crunch of the tindli and the soft carrots, mixed with the masala, gives an awesome flavor all together to the pickle.