A tropical vine, tendli or ivy gourd is known by different names like baby watermelon, little gourd, gentlemen’s toes, tindora, scarlet gourd, Thai spinach, etc. In suitable weather, it is one of the easiest and productive vegetable to grow. An aggressive climber that quickly spreads on trees, supports or fences around. Belongs to the cucumber family with its fruit resembling cucumber in taste, but smaller in size, about two inches long. The crisp succulent texture of the raw immature fruit makes it ideal for preserving it as a pickle. Delicious, favourite of many, especially loved and relished for its crunchy bite.
Select young immature fruits that are smooth, firm and bright green in colour. The interior should be white with tender small seeds. Avoid matured ones that are ripe with a red hue. They are soft, lack crispiness and have a sweet fruity flavour.
Tendli or ivy gourd is a good source of protein and fibre. Regulates blood sugar levels and improves metabolism. Rich in potassium and improves heart health. Prevents kidney stones and cancer. Presence of antioxidants is beneficial for the nervous system. The fruit is also used in preparing traditional medicines for treating several diseases and infections. In fact, each part of the ivy gourd plant has several health benefits; the roots, plant, leaves and fruits.
Select young immature fruits that are smooth, firm and bright green in colour. The interior should be white with tender small seeds. Avoid matured ones that are ripe with a red hue. They are soft, lack crispiness and have a sweet fruity flavour.
Tendli or ivy gourd is a good source of protein and fibre. Regulates blood sugar levels and improves metabolism. Rich in potassium and improves heart health. Prevents kidney stones and cancer. Presence of antioxidants is beneficial for the nervous system. The fruit is also used in preparing traditional medicines for treating several diseases and infections. In fact, each part of the ivy gourd plant has several health benefits; the roots, plant, leaves and fruits.
Tendli Pickle
(Yields 600 grams)
Ingredients:
550 grams tendli
2 sprigs of curry leaves
1 pod of garlic, about 45 grams (chopped)
1 tablespoon sugar
1/4 cup vinegar to rinse blender jar
1 cup oil
salt
Grind to a paste (with 1 cup vinegar)
10 red dried Kashmiri chillies
1 teaspoon mustard seeds
1/4 teaspoon fenugreek (methi) seeds
1/2 teaspoon cumin seeds
1 pod of garlic, about 45 grams
1/2-inch ginger
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Wash and wipe the tendli. Trim the ends and cut each into four lengthwise. Season with salt and leave in the sun to dry for a couple of hours. Alternatively, use a dehydrator and spread the pieces on two racks. After 30 to 45 minutes, check the pieces and remove ones that have dried especially the ones on the lower rack. The slices that are thin dry out quickly, so set them aside. Lower the top rack and let the pieces dry out for a further 30 to 45 minutes.
Heat oil in a pan, add the curry leaves and chopped garlic. Cook until fragrant and then, fry the ground spice paste well.
Rinse the blender jar with 1/4 cup vinegar and stir in with tendli and sugar.
Cook on low heat until the pieces are tender-crisp. Check for seasonings, add salt, extra vinegar or sugar, if desired. Additional 1 tablespoon vinegar and a pinch of sugar were mixed in to balance the taste.
Cool and transfer pickle in sterilized airtight container.
Leave pickle at room temperature to mature for a week before consumption.
Note:
(Yields 600 grams)
Ingredients:
550 grams tendli
2 sprigs of curry leaves
1 pod of garlic, about 45 grams (chopped)
1 tablespoon sugar
1/4 cup vinegar to rinse blender jar
1 cup oil
salt
Grind to a paste (with 1 cup vinegar)
10 red dried Kashmiri chillies
1 teaspoon mustard seeds
1/4 teaspoon fenugreek (methi) seeds
1/2 teaspoon cumin seeds
1 pod of garlic, about 45 grams
1/2-inch ginger
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Wash and wipe the tendli. Trim the ends and cut each into four lengthwise. Season with salt and leave in the sun to dry for a couple of hours. Alternatively, use a dehydrator and spread the pieces on two racks. After 30 to 45 minutes, check the pieces and remove ones that have dried especially the ones on the lower rack. The slices that are thin dry out quickly, so set them aside. Lower the top rack and let the pieces dry out for a further 30 to 45 minutes.
Heat oil in a pan, add the curry leaves and chopped garlic. Cook until fragrant and then, fry the ground spice paste well.
Rinse the blender jar with 1/4 cup vinegar and stir in with tendli and sugar.
Cook on low heat until the pieces are tender-crisp. Check for seasonings, add salt, extra vinegar or sugar, if desired. Additional 1 tablespoon vinegar and a pinch of sugar were mixed in to balance the taste.
Cool and transfer pickle in sterilized airtight container.
Leave pickle at room temperature to mature for a week before consumption.
Note:
- Adjust spice, sour and sweet, as desired.
- Canola oil was used.
