English Word For Tendli - You can alternately pickle the ivy gourd spears in a brine. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal.
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You can alternately pickle the ivy gourd spears in a brine. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil.
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You can alternately pickle the ivy gourd spears in a brine. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil.
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Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. You can alternately pickle the ivy gourd spears in a brine. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil.
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Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. You can alternately pickle the ivy gourd spears in a brine. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil.
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Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil. You can alternately pickle the ivy gourd spears in a brine. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal.
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You can alternately pickle the ivy gourd spears in a brine. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil.
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Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. You can alternately pickle the ivy gourd spears in a brine. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil.
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You can alternately pickle the ivy gourd spears in a brine. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal.
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You can alternately pickle the ivy gourd spears in a brine. Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal.
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Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. You can alternately pickle the ivy gourd spears in a brine.
Slice ivy gourd into thin spears and toss in a mixture of salt, red chili powder, mustard seeds, fenugreek seeds and a little oil. Allow it to marinate for a few days in an airtight container to develop and deepen its tangy flavours, before enjoying with rice and dal. You can alternately pickle the ivy gourd spears in a brine.