Tindora nu athanu

Step 1: Wash the 9 oz tindora (ivy gourd) and dry them completely on a cloth; any water left on them shortens the pickle's life. Top and tail, then cut each into 4–6 thin lengthways sticks.

Step 2: Wash a 500 ml jar in hot soapy water, rinse and dry it in a 250°F oven for 10 minutes, then cool. Use only dry spoons and bowls from here on.

Step 3: In a dry bowl toss the sticks with 1 ½ tsp salt and ½ tsp ground turmeric and leave for 5 minutes, until they look faintly wet.

Step 4: Heat 3 tbsp groundnut oil in a small pan over a medium heat for about 2 minutes, until it shimmers and a mustard seed dropped in sizzles at once. Turn off the heat and let it cool for 3–4 minutes, until warm but no longer smoking.

Step 5: Put 3 tbsp split yellow mustard seeds (rai na kuria), 1 tsp Kashmiri chilli powder and ¼ tsp gluten-free asafoetida in a heap in the middle of the tindora, pour the warm oil over the heap so it froths gently, then toss everything together.

Step 6: Stir in 2 tbsp lemon juice and the 2 green chillies if using, until every stick is coated yellow and glossy.

Step 7: Pack into the jar, close, and leave in the fridge overnight, shaking once. It is ready when the sticks have darkened, smell sharply of mustard and are still crunchy. Keep in the fridge for up to 7 days, always using a dry spoon; discard if you see mould, it turns slimy or smells off.