A tindora recipe, aka ivy gourd athanu
This easy achar recipe includes fresh tindora cut into small chunks and marinated with spicy store bought athanu or achar sambar. It is simple to make and perfect with any Gujarati Thali.
What is tindora?
A vine grown vegetable that mimics flavor of a cucumber but in a much firmer form. The vegetable can be found in various different types, such as long and dark green or short and lime green in color. Both are different varieties and enjoyed based on preference.
Tindora in English
Ivy gourd is what it is commonly known as. Although, not available at large grocery stores you can purchase them in the freezer section at Indian grocery stores. However, this tindora recipe for athanu needs fresh tindora.
A spicy pickle comination which tastes perfect with almost any Indian meal, but my favorite is a Gujarati Thali! As a little girl, this was my favorite achar since it is spicy and not sour like am ka achar.
Where to purchase
Your local Indian grocery store will carry fresh tindora. If this is not an option, then be sure to check an international market or even an asian grocery store. In some cases, you will be able to readily find this vegetable at those locations. I have had lucky finding tindora at Whole Foods in some cases as well. Again, try to use a fresh vegetable for this tindora recipe.
Some key tips when making this specific recipe.
- BUYING TINDORA– You can buy tindora at almost any indian grocery store. Be sure it is fresh. When picking them try to find long and thin ones.
- CUTTING TINDORA– When you cut the tindora if it is orange, or any shade of it on the inside, then discard the vegetable. It is no good.
- PICKLING TIP– I prefer to cut mine into small pieces, but you are welcome to leave them big. I find they pickle/marinate quicker when chopped small.
- 1 cup chopped tindora
- 4 tbsp achar mix (I use Swad brand)
- 1.5 tbsp oil
- Mix all of the ingredients together and enjoy immediately or refrigerate 7-10 days.
- Tip: tindora and methi from the achar become softer as the days of marination increase. This is normal.