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Tindora in Lemon Juice

22 May

Oora Vesina Dondakayalu.

Tendli can be pickled just like carrots and green chiles. Tindora is cut into strips and soaked in lemon juice till they mature and turn acidic. Green chiles can also be added in the same jar for heat. Pickled tendli are generally eaten with rice mixed with some sort of dal / dhal or with yogurt rice.
Makes: around 1 1/2 Cups of Tendli in Lemon Juice.


Tindora 10
Fresh Lemon Juice 1/2 Cup
Green Chiles 3 – 5
Salt 1 tsp app. or as required

Method of preparation:

Peel, remove little bit of both ends, wash and pat dry the tindora.
Chop the tindora vertically twice.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

In a non reactive jar, add lemon juice and salt.
Stir to dissolve the salt.
Then add sliced tindora and green chiles.
Leave the tindora to mature for good 6 – 8 hours.
The tindora lose their green color just like green chiles do.
Serve pickled tindora with dal rice or with yogurt rice.
Notes: Make sure not to add too much salt.

Suggestions: If there is too much salt in the jar, stir in more lemon juice. Make sure to choose tender green chiles for milder spice level.
Variations: You can also pickle the mango ginger and carrots in similar way.
Other Names: Tindora in Lemon Juice, Pickled Tindora, Oora Vesina Dondakayalu.