Tindora / Tendli 15 – 20
Black Mustard Seeds 1/4 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder 1/2 tsp
Turmeric Powder a pinch
Salt 1/2 cup
Lemon Juice 2 – 4 tbsps
Oil 1 cup
Method of preparation:
Wash tindora thoroughly and pat them dry.
Remove ends, chop each tindora vertically twice and then horizontally once in the middle.
Grind mustard seeds into somewhat fine powder with a pinch of salt.
In a mixing bowl, mix mustard seeds powder, red chile powder, fenugreek seeds powder, turmeric powder and salt together.
Stir in tindora pieces and oil.
When everything is thoroughly mixed, taste and adjust the seasonings if required.
Tightly store in a sterilized jar. Add lemon juice if you wish.
This pickle matures in few hours and stays fresh for few weeks if refrigerated.
Lightly fry the tindora in oil before adding to spices for the pickle to stay longer.
Notes: Instead of using plain oil, temper the pickle with mustard seeds and asafoetida.