Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, instant ivy gourd pickle/ donde ka achaar. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Instant ivy gourd pickle/ donde ka achaar is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Instant ivy gourd pickle/ donde ka achaar is something which I’ve loved my entire life.
Pickle made with Kundru (Ivy Gourd), a vegetable which looks small but has unique taste! We use to have this vegetable raw in our childhood! Ivy Gourd Pickle / Tindora Achaar- A finger lickingly delicious spicy pickle made with tindora.
To get started with this recipe, we must prepare a few ingredients. You can have instant ivy gourd pickle/ donde ka achaar using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Instant ivy gourd pickle/ donde ka achaar:
- Take 250 gm ivy gourd/ donde
- Make ready 1 big sized lemon
- Take To taste salt
- Take To taste red chilli powder
- Get 1 tsp turmeric
- Get 1 tsp cumin seeds
- Make ready 1 tsp coriander seeds
- Get 1 tsp mustard seeds
- Prepare 1 tsp fenugreek seeds
- Get 5 garlic pods
- Make ready 2 cups oil
I made this pickle sometime back when I made dal khichdi and Lassi. I had no stock of the regular pickle to go with it. I had few carrots, so made this All the ingredients used to make this pickle can be increased or decreased to suit your taste. The recipe can be doubled as well, just keep an eye on.
Instructions to make Instant ivy gourd pickle/ donde ka achaar:
- Wash and pat dry the ivy gourd. Cut it into small pieces and keep aside.
- Dry roast cumin seeds, mustard seeds, fenugreek seeds, coriander seeds. Once they are cool, add garlic pods to it and make coarse powder in a blender
- Heat oil in a kadai and add the ivy gourd in it. Fry them till they turn soft. Remove them from oil. Let the ivy gourds and oil to cool then add the coarse masala powder to the ivy gourds. Add the oil quantity accordingly to the pickle.
- Finally add the lemon juice to the pickle according to taste in it. Store it in a air tight container and can be stored for 1 month in fridge.
Arbi Ka Achaar Recipe is an instant pickle recipe made using arbi or colocasia. Many associate colocasia with the weight gain due to the higher amount of carbs in it, however it has many health benefits. Colocasia has higher amounts of dietary fibre making it beneficial for gastrointestinal health. Pickles have been an intrinsic part of the Indian culinary sphere since time immemorial, and go beyond the western definition of preserving vegetables and fruits in brine and vinegar. Every state in India probably has several unique varieties of pickles that spice up our palate and taste buds with a spicy.
So that’s going to wrap this up with this special food instant ivy gourd pickle/ donde ka achaar recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
