Tendli Pickle

A Goan household is never complete without a few spicy pickles in the pantry.  There are days when a plain rice and curry is accompanied by nothing but a serving of pickle to make a satisfying meal.

This is the first time I have made a pickle at home.  I have been opting to buy ready-made varieties from several  local Goan vendors who make excellent products for sale here in Ontario, Canada.

Since I have always had a penchant for trying everything at least once, I ventured on this project with great enthusiasm choosing to make my first pickles with Tendli. Tendli, also known as Ivy gourd is a very popular vegetable in Goa. My mother often cooked these vegetables on the stove with onion and scraped coconut to present a simple, tasty side dish.  When ripe the tendli is red inside and is most often discarded and not used for cooking.

Tendlis can also be eaten raw and are crisp and crunchy like cucumbers.  I always managed to sneak a few slices from my mum's kitchen as she was prepping the tendlis for whatever dish she was making that day.

Aaah.... the simple pleasures of one's childhood make wonderful memories as we grow older and reminisce.

Ingredients

About 1 pound raw tendli ( pick firm and light green produce)
2 green Serrano chillies 
1 tablespoon salt or to taste
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon Kashmiri chilly powder ( bright red)
1 tablespoon jaggery or brown sugar (or Splenda brown sugar mix)
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/8 teaspoon fenugreek

1 cup vinegar
1 cup vegetable oil

1 teaspoon mustard seeds
8 - 10 curry leaves (removed from stem)

Method

Wash the vegetables well

Pat dry with a paper towel and then cut each tendli lengthwise into 6 pieces ( halve then cut each half in 3). Discard any tendli that are red inside.

Line a colander with paper towels. Add 2 heaped teaspoons of salt on the cut vegetables and mix well with your hands. Put the salted vegetables in the colander.

Cover lightly with the towels and leave overnight to draw out the liquids.   Traditionally this was left out in the sun to dry for about an hour.

 The next day wash the curry leaves and pat with a paper towel until completely dry.

Pt the mustard seeds and the curry leaves in a bowl and keep ready for cooking.

Try to pat the tendlis dry with the paper towels , and then transfer to a glass bowl or ceramic container.

Cut the chillies in half lengthwise 

Then cut in half again if they are very long

Add to the tendlis

In a bowl, add all the dry ground spices (except the mustard seeds and curry leaves ).  Mix well with a spoon.

Add enough of the vinegar to make a smooth paste

Add to the tendlis

 Mix well till all the vegetables are coated with the masala paste

Cover with plastic wrap and leave aside for at least an hour to absorb all the flavors

When ready heat 1/2 cup oil on the stove. 

When hot add the mustard seeds and curry leaves. Stir

When the mustard seeds start to splutter add the vegetables and stir well.

Bring to a boil, then reduce heat and let it simmer for about 5 minutes.  Taste the dish and check if more salt or vinegar is need. Add as required, stir and let simmer for another 2-3 minutes.  The vegetables should be cooked and crisp. Do not over cook.  Remove from heat and let cool.

Note: I used a little less than 1/3 cup of vinegar

Spoon into four - 250 ml bottles. The pickle must be covered with oil to last longer.

If more oil is needed add to the pan and heat slightly to remove all the leftover spices in the pan.  Pour the oil into the jars.

Allow to cool completely before covering.

Set aside for at least 2 weeks before consuming so that all the tastes are incorporated and the vegetables are pickled well.