Instant Goan Tendli Pickle | Spicy & Sweet Ivy Gourd Pickle

The wholesome joys packed into a jar of Goan pickles are simply marvelous :) While the traditional route to making the Goan Tendli Pickle requires effort and time to dry the vegetable, here is a quick version that is just as enjoyable and ever-so-easy! With a good balance of sweetness and spice, the sight of its vibrant appearance is a feast for the eyes, and its aroma is bound to make you drool— 😋 — Try it! 1 US Cup= 240 ml Ingredients: 300 grams Tendli (Ivy Gourd), wash well & wipe dry 1 teaspoon (heaped) Salt 2-3 Tablespoons Oil to fry the Tendli 1/4 teaspoon Turmeric 1/4 Cup Oil 2 teaspoons Mustard Seeds 12 Garlic cloves, sliced 2" piece of Ginger, julienned 4 teaspoons (heaped) Kashmiri Chili Powder 1/4 Cup White Vinegar 4 teaspoons Sugar • Allow the pickle to cool completely and then bottle it. • Bottle it and then let it remain for 12-18 hours at room temperature; after that refrigerate it. • It can last for 2-3 months when refrigerated. #ExperienceSusegad Clyde D'Souza has described the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’ https://www.amazon.in/gp/product/B08X... It's now available internationally: https://www.amazon.com/gp/aw/d/067009... Clyde has also launched a podcast about Goa and its people. It's called 'Susegad Stories from Goa' and in it he converses with noteworthy individuals about the wonders of our beautiful state. Listen to it here on Spotify: https://open.spotify.com/show/3wuewIE... Music Credits: Mollbailo Dou from the Konkani movie Amchem Noxib (Instrumental by Tabitha Dias)