Chop the ivy gourd into round shape

Rub salt and leave in the sun for 1 hour or 2 hour. Discard if any water is there.

now take red chili, turmeric powder, clove, ginger, garlic, pepper seed, fenugreek seed, jaggery, lemon and salt

grind it. if required add little water and make a paste

Combine the paste with the ivy gourd. Marinate them for an hour more.

Heat oil in a large pan once hot add mustard seed, curry leaves and asofoetida. Once they crackle add the marinated Ivy Gourd with salt. cook for 5 minutes but dont over cook

now transfer into bowl and allow for 3 days

ivy gourd pickle is ready