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Tendli Pickle
Tendli Pickle is a tangy and spicy Indian pickle made from ivy gourd, also known as tendli or tindora. This pickle is a perfect accompaniment to any Indian meal, adding a burst of flavour to your palate. Ingredients: Vinegar, Tendli, Cooking oil, Turmeric powder, Mustard seeds, Red chilli powder, Salt, Asafoetida
1h 30min
Cook Time
1
Servings
Recipe
30 kCal
Recipe
1
Wash 500 grams of tendli thoroughly and cut them into small pieces.
2
Spread the cut tendli on a cloth and let them dry completely. This might take a few hours.
3
Heat 2 tablespoons of oil in a pan and add 1 teaspoon of mustard seeds. Once they start to splutter, add a pinch of asafoetida.
4
Add the dried tendli to the pan and sauté on medium heat for about 10 minutes.
5
Add 2 tablespoons of red chilli powder, 1 tablespoon of turmeric powder, and salt to taste. Mix well and cook for another 5 minutes.
6
Let the mixture cool down completely. Once cooled, add 2 tablespoons of vinegar and mix well.
7
Transfer the pickle to a clean, dry glass jar. Make sure the jar is airtight.
8
The Tendli Pickle is ready to be served. It can be stored for up to a month in the refrigerator.
Nutrition
30
kCal
0.6 g
Protein
1.2 g
Fat
4.2 g
Carbs
Vinegar
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Cooking Oil
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Mustard Seeds
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Salt
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