| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 178 | 10g | 1g | 19.5g |
| sugars | fibre | protein | salt |
| 5.8g | 4.2g | 2.5g | 3.9g |
Being a Miami local with Cuban and Spanish roots, I am always on the hunt for new and exciting flavors to tantalize our palettes. Today, I am excited to share one of my recent discoveries – Ivy Gourd Pickle. This unique vegetable-based dish is surely going to add some extra zing to your taste buds!
The Beautiful Blend of Flavors
As a lover of refreshing and unique flavors, the Ivy Gourd Pickle instantly piqued my interest. It offers a delicious blend of different tastes; the tanginess of the lemon juice, the sharp punch of mustard seeds, the unique flavor of asafoetida and the spice from the red chilli powder. In addition, Turmeric adds an earthy aroma while the salt perfectly counterbalance the hot and spicy flavors.
If you’re familiar with the Indian dish Dosakaya Pachadi, you might find Ivy gourd pickle to have a similar flavor profile. The pickle would go perfectly with steamed rice, perhaps even with a side of spiced curries like Kerala-style Erissery or a Goan Sorak curry.
Felanitx’s Health Booster
Consistent with the health-forward intentions of my hometown Felanitx in Spain, the Ivy Gourd Pickle isn’t just tasty, it’s packed with healthy benefits too. Ivy Gourds are known to regulate blood sugar levels and contain significant amounts of Vitamin C and Beta-Carotene. Plus, with Turmeric in the mix, you’ll get a powerful anti-inflammatory and antioxidant kicker. All these benefits, cloaked in an addictive riot of flavors!
To sum it up, the Ivy Gourd Pickle recipe is a vivacious melody of flavors that perfectly embodies my food mantra – adventurous, flavorful, and health-centric. It’s a great addition to any meal, instantly boosting both the health quotient and flavor profile of your plates. The excitement that this pickle adds reminds me of the uncontrollable joy and rhythm that happens when I teach my dance classes. From my Miami kitchen to yours, enjoy this hearty and healthy Ivy Gourd Pickle – it’s a real treat!
What You’ll Need
- 1.5 cups of Ivy Gourds, chopped
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Asafoetida
- 2 tablespoons Mustard Seeds
- 1/2 teaspoon Fenugreek Seeds
- 1 teaspoon Turmeric Powder
- 1 tablespoon Red Chilli Powder
- 1/2 cup of Lemon Juice
- 2 tablespoons Salt
- 1 cup of Water
Method
Step One
Start off by washing the ivy gourds thoroughly. After washing, chop the ivy gourds into small pieces and set them aside.
Step Two
Next, take a pan and add vegetable oil to it. Allow it to heat over medium flame. As the oil starts heating, add Asafoetida and Mustard seeds into the pan. Stir it gently till the Mustard seeds start to crackle.
Step Three
Now add the Fenugreek seeds into the pan. Saute for a minute or so until the seeds turn a darker shade. Be careful not to overcook them as Fenugreek seeds can turn bitter if overcooked.
Step Four
Add the chopped ivy gourds into the pan. Stir well to ensure each piece gets nicely coated with the spices. Let it cook on a low flame for about 5-7 minutes till the gourds become slightly tender.
Step Five
At this stage, add the Turmeric powder, Red Chilli powder, and Salt to the pan. Mix well to ensure all the pieces are evenly coated in the spices. Cook all the ingredients on a low flame for a couple of more minutes.
Step Six
Finally, pour the lemon juice and add water to the pan. Simmer over low heat till the liquid reduces to a desired consistency. Remember, the pickle will thicken a bit more once it cools down. Allow the pickle to cool.
Step Seven
Once cooled, transfer the Ivy Gourd Pickle to a clean, dry jar. Store it in the refrigerator. Serve a spoonful with meals to add a tangy twist.
