Tendli miriyapito (ivy gourd pepper)

Ingredients

• 300 g gerkins
• 1/4 teaspoon haldi (turmeric)
• 1/2 teaspoon pepper powder
• 1/2 teaspoon jeera (cumin) powder
• 1/2 inch ginger finely chopped
• 1 green chilly (optional)
• 1 medium onion sliced
• 3-4 sols (or 1 teaspoon lime juice)
• A dash of sugar (or about 1/4 tsp)
• salt to taste
• 1 teaspoon oil or ghee (ghee gives a great fragrance)

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Preparation

• Wash and drain the gerkins. Remove ends (stalk & bottom) and gently mash each gerkin with a pestle.
• This is just to ensure that the spices enter the gerkin which would otherwise be bland.
• You can even slit them halfway, but the pestle is a far easier option.
• In a pan (or a pressure cooker which is the easiest and time and energy consuming utensil) add the gerkins and all the ingredients mentioned above.
  
• Stir and add about 2-3 tablespoons of water. Cover the lid, add the weight (whistle) and cook on high flame.
• Turn off flame when the first whistle blows off.
• Allow the weight to loosen, open, stir well to ensure all ingredients have been mixed properly.
• Serve hot with steaming boiled rice and fish curry (serving suggestion only) .

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