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.