Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, instant ivy gourd pickle/ donde ka achaar. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Instant ivy gourd pickle/ donde ka achaar is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Instant ivy gourd pickle/ donde ka achaar is something which I have loved my entire life.
Ivy Gourd Pickle / Tindora Achaar- A finger lickingly delicious spicy pickle made with tindora. 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. This instant pickle is so easy to make.
How to Prepare Instant ivy gourd pickle/ donde ka achaar
To get started with this recipe, we have to prepare a few components. You can have instant ivy gourd pickle/ donde ka achaar using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Instant ivy gourd pickle/ donde ka achaar:
- Get 250 gms ivy gourd/ donde
- Make ready 1 big sized lemon
- Take To taste salt
- Get To taste red chilli powder
- Make ready 1 tsp turmeric
- Make ready 1 tsp cumin seeds
- Make ready 1 tsp coriander seeds
- Prepare 1 tsp mustard seeds
- Take 1 tsp fenugreek seeds
- Get 5 garlic pods
- Prepare 2 cups oil
Like most things in the Indian culinary canon, preferences Aam ka achaar (am ka achar), or spicy green mango, is a constant, but other popular ingredients across. Pickles are also called as achaar in Hindi. Pickle is an intrinsic and very important part of indian ยท aam aur channe ka achaar,mango chickpea pickle,pickling,chole ka achar,channa,vegan ยท Instant Tindora & Carrot Pickle Recipe is a quick recipe for a pickle and tastes awesome with lunch or dinner. The mouth-watering, tangy, spicy, homemade mango pickle is your saviour when you've got no time to chop veggies for dinner.
Instructions
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.
All you need is some rotis and a spoonful of pickle to silence your hunger. That's why that bottle of your 'daadi ke haath ka achaar' is the most underrated food in your refrigerator. Learn how to make Instant Andhra Tomato Pickle ~ Instant Andhra style tomato pickle flavoured with spices, tamarind and garlic tempering. It is always hard to come back to England after a fun filled trip to India! Aam Ka Sookha Achar -North Indian style Raw Mango pickle with very less oil.
As simple as that Recipe of Instant ivy gourd pickle/ donde ka achaar
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