Instant Tindora and Carrot Pickle Recipe
Instant Tindora and Carrot Pickle, also known as Dondakaya-Gajar Achar, is a vibrant and flavorful Indian side dish that pairs perfectly with a variety of meals. Combining the slight bitterness of tindora (ivy gourd) with the sweetness of carrot, this pickle is spiced with aromatic Indian ingredients, making it a delightful accompaniment to rice, curries, or flatbreads. The beauty of this recipe lies in its simplicity and quick preparation, making it ideal for busy days when you want a zesty side dish with minimal effort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1 (medium-sized) |
| Tindora (Dondakaya/ Kovakkai) (Firm) | 15 pieces |
| Turmeric Powder (Haldi) | 1/8 teaspoon |
| Sesame Oil (Gingelly Oil) | 1/4 cup |
| Salt | 1 teaspoon |
| Garlic (finely minced) | 2 cloves |
| Green Chilies (slit lengthwise) | 2 |
| Curry Leaves | 4 leaves |
| Asafoetida (Hing) | 1/4 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Dry Red Chilies | 15 pieces (adjustable) |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions
1. Prepare the Vegetables
Start by washing the tindora (ivy gourd) thoroughly. Trim the edges and then slit each piece lengthwise. Cut each slit piece into three equal parts to ensure the perfect bite-sized pieces. Set them aside.
Next, peel the carrot and cut it into 1-inch long pieces. Spread both the chopped carrot and sliced tindora on a dry kitchen towel and let them rest for 15 minutes. This step helps remove excess moisture, allowing the pickle to stay fresh for longer.
2. Dry Roast the Spices
While the vegetables are resting, dry roast the following ingredients in a pan on low heat:
- Mustard seeds
- Methi (fenugreek) seeds
- Coriander seeds
- Dry red chilies
Keep the flame low and stir continuously to avoid burning. Roast the spices for about 3β4 minutes until they release a fragrant aroma. Once roasted, remove from heat and allow them to cool completely.
Once cooled, transfer the roasted spices into a mixer-grinder and grind them into a fine powder. Set the ground masala powder aside for later use.
3. Cooking the Pickle
In a deep pan or kadai, heat the sesame oil (gingelly oil) over medium heat. Once the oil is hot, add the finely minced garlic. SautΓ© for about 30 seconds until it turns slightly golden and aromatic.
Next, add the slit green chilies and curry leaves to the pan. SautΓ© these for another minute, allowing the spices to release their flavors into the oil.
Add the asafoetida (hing) to the pan and sautΓ© for another 30 seconds. Asafoetida gives the pickle its signature pungency and depth of flavor, so be sure to cook it well.
4. Adding the Vegetables
Now, add the chopped tindora (ivy gourd) and carrot to the pan. Sprinkle the turmeric powder over the vegetables and sautΓ© everything together for about a minute, ensuring that all the pieces are coated with the spices.
Reduce the heat to medium-low and let the vegetables sizzle gently for about 10β12 minutes. Stir every couple of minutes to prevent the veggies from sticking to the bottom or burning. The goal is to soften the vegetables without overcooking them.
5. Adding the Ground Masala and Final Cooking
Once the tindora and carrot have cooked to the desired tenderness, add the ground masala powder and salt. Stir everything together, making sure the masala is evenly distributed throughout the vegetables.
Let the mixture simmer for another 5 minutes, allowing the masala to blend well with the veggies. After this, remove the pan from the heat and allow the pickle to cool to room temperature.
6. Let the Pickle Rest
Once cooled, allow the pickle to sit for 2β3 hours. This resting period allows the flavors to meld together, resulting in a more flavorful pickle. You can also store it in an airtight jar for future use.
7. Serving Suggestions
Serve this Instant Tindora & Carrot Pickle alongside your everyday meals. It pairs wonderfully with rice and sambar, roti, or any South Indian curry. You can also enjoy it with traditional Indian snacks like chow chow thoran or elai vadam for a delicious and complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 2 g |
| Carbohydrates | 12 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sodium | 500 mg |
| Potassium | 200 mg |
| Vitamin A | 600 IU |
| Vitamin C | 10 mg |
| Calcium | 40 mg |
| Iron | 1 mg |
Tips for Best Results
- Spice Adjustments: The heat level of the pickle can be adjusted according to your preference. If you like it spicier, increase the number of dry red chilies or add more green chilies.
- Storage: This pickle can be stored in an airtight container in the refrigerator for up to a week. Make sure to use a dry spoon while handling to ensure its shelf life.
- Alternative Oils: If sesame oil isn’t available, you can use mustard oil or any other neutral oil, though sesame oil provides a unique, traditional flavor thatβs hard to replicate.
- Vegetable Variations: You can also experiment with other vegetables such as cucumber or raw mango, making this pickle versatile for seasonal variations.
Enjoy this vibrant, spicy, and tangy Instant Tindora & Carrot Pickle as a side dish that will add a burst of flavor to your daily meals! Itβs a must-try for anyone who loves Indian pickles or is looking to explore more authentic South Indian flavors.
