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Ingredient
Tendli/Ivy gourd pickle
Introduce
Chef :
Mona SantoshTendli/Ivy gourd pickle
#SD3
Tried this pickle first time when I bought tendli in huge quantity from a farmer's market. Its a spicy and tangy pickle, difficult to resist.
Ingredient
250 grams
tender tendli/Ivy gourd
3 tbsp
funnel seeds
1 tsp
fenugreek seeds
1 tsp
cumin seeds
4 tbsp
medium spicy chilli powder
1 tsp
turmeric powder
1/2 tsp
asafoetida
2 tbsp
or to taste salt
3 tbsp
white vinegar
1 tsp
sugar (optional)
1/2 cup
or as required sesame oil
Cooking instructions
* Step 1
Wash and pat try tendli. Cut them lengthwise. Spread on a kitchen towel under the fan for 1-2 hours
* Step 2
Dry roast all the whole spices just for few minutes to remove moisture from them. Cool and make a coarse powder.
* Step 3
Heat up oil, add asafoetida followed by tendli pieces.
* Step 4
Cook on medium flame until all the moisture dries off.
* Step 5
Add chilli powder, turmeric and salt. Lower the flame.
* Step 6
Add all the group spices. Taste and adjust the seasoning. Switch off the flame.
* Step 7
Add vinegar and mix. Add sugar now if you are adding. Let it cool down totally.
* Step 8
Store in a glass jar. Keep it in sunlight for 3-4 days. Tendli will get slightly soft n pickle will be ready to eat.
* Step 9
To increase the shelf life little extra oil to cover the pickle will help. Or you can refrigerate it and use for a longer time.
Note: if there is a photo you can click to enlarge it
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