I rarely buy Ivy Gourd (Kovakkai/ Tindora/ Tendli) because it’s not a vegetable we like here at home even though it is popular in the extended family. On the rare occasion I buy it, I make it into a pickle which I have come to like. My husband and our daughter still keep away from it. Then I accidentally discovered this Easy Gherkin (Kovakkai/ Tindora/ Tendli) Pickle a few years back.
We had gone to spend the holidays with my in-laws. She loved this little gourd and would cook with it regularly. She also often made this easy and almost instant pickle with it. I love Indian pickles and am always willing to try new once at least once. Surprisingly, I liked her Ivy Gourd Pickle and this is her recipe for it. Pickle making couldn’t get easier than this.
Unless you’re from India, parts of Asia, South East Asia and Africa, you might be unfamiliar with the Ivy Gourd. Going by the botanical name of Coccinia grandis, the Ivy Gourd is the fruit of a creeper which will grow wild. It really doesn’t need cultivation. In India, the tender Ivy Gourd fruit is generally cooked in India into curries.
The fruit is supposed to be rich in beta-carotene, Vitamin A and Vitamin C which helps prevent common cold and flu. It is also considered a good source of protein and fibre.
The Ivy Gourd is a very moist vegetable/ fruit and this method of pickle making does not remove that moisture. This means that this pickle does not keep for very long. It is meant to be made in small batches and refrigerated when not being used. It will keep refrigerated for about a week. So it makes to make just enough at a time that will fill a small glass jar.
Easy Ivy Gourd (Kovakkai/ Tindora/ Tendli) Pickle
Ingredients
- 1/2 kg gherkins (sliced)
- 1 1/2 tsps Kashmiri chilli powder
- 3 tbsps sesame seed oil
- 1 1/2 tsps mustard seeds
- 1/4 tsp turmeric powder
- 1/4 tsp asafetida powder
- 1 sprig curry leaves
- to taste salt
Instructions
- Heat 2 tbsp of the sesame seed oil and stir fry the sliced gherkins, along with salt, until just cooked but crisp.
- In another pan, heat the remaining 1 tbsp oil, add the mustard seeds and allow to splutter. Then add curry leaves, asafetida, turmeric and chilli powders. Stir a couple of times and take off the heat. Add the stir-fried gherkins and stir till everything is well mixed.
- Cool and bottle. Serve with rice and yogurt. This pickle does not keep for more than about 4 -5 days and must be refrigerated. So it would be advisable to make in smaller quantities, which is alright as this pickle doesnu2019t take much time to make.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
I love Gherkins, never eaten pickle with it. Sounds great A, will try when I get those next!:)
I really enjoy pickles and gherkins. This is a fascinating sounding recipe. I’ll have to try it out.Natalie @ Gluten a Go Go
i love gherkins pickle!!!love the veg too…its so delicious!!!
I adore Gherkins, but I rarely get good gherkins in indian stores. Thanks for so many wonderful recipes!
lovely pickle! looks delish.
love this veggie and would love to try it this way.
Hi… Firs time to ur blog… Loved ur tindora pickle… Looks YUM!, Never tried it before…
I love this vegetable too…though haben’t tried it as a pickle…looks lovely 🙂
The pickle looks mouthwatering..havent tried this at home though..thanks for the recipe
Never had gherkins for pickles….sounds interesting.
I adore kovakkai, but the idea of pickle using them is new to me. Looks delicious!! 🙂
what an idea sirji… i love this veggie….
I’ve never though to do this with a pickle. What a tasty idea!
They are too good and the methi roti and your pictures are lively.Viji
Gherkins, in a pickle? That’s what I thought, too.Try this out for sure.
Sounds like an interesting pickle to try. Unique.
I just love Gherkins but I have never tried them in a pickle, but something I must try now after viewing yours :)Rosie x