Tindora Pickle

29 Apr

tinda_pickle
Dondakaya Avakaya

Ingredients:

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.

Advertisements

12 Responses to “Tindora Pickle”

  1. Anjali J. April 29, 2008 at 12:45 pm #

    Pickle looks too delicious.. I had posted instant ivy gourd pickle as my 1st entry.. 🙂 but my pic is not at all good, ur pic is too attractive

  2. shriya April 29, 2008 at 1:26 pm #

    wow, wow, Its absolutely stunning and one beautiful picture. Its so good. Its so yummy. I am just drooling here. Nice recipe too.

  3. Divya Vikram April 29, 2008 at 3:16 pm #

    Pickle with TIndora..tooo too good..Mouthwatering pic..

  4. Uma April 29, 2008 at 4:06 pm #

    looks simply delicious. Yummy.

  5. priyanka April 29, 2008 at 7:32 pm #

    whts the other name of tindora

  6. Maya April 29, 2008 at 7:48 pm #

    That looks truly mouth watering..I am a big fan of pickles, but have never tasted something like this…Will have to try it..

  7. Arundathi April 30, 2008 at 3:02 am #

    Delicious – never had tindora pickle – must be yummy!

  8. anusharaji April 30, 2008 at 11:14 am #

    @ priyanka
    tindora = tendli = kovakkai = dondakaya = ivy gourd = gherkin

  9. Madhuram April 30, 2008 at 6:34 pm #

    Wow it looks very mouth watering. Excellent picture.

  10. Zlamushka May 1, 2008 at 10:50 am #

    Wow, gherkin pickle? That I am totaly bookmarking.

  11. anuradha June 29, 2010 at 8:56 pm #

    Hi, i want to know which oil u use?
    mustard oil or groundnut or any other oil

  12. Raji June 30, 2010 at 9:50 am #

    @anuradha i just used vegetable oil. Groundnut oil sounds good.
    i think mustard oil would be too overpowering.
    let us know
    thx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: