Tag Archives: how to make tindora pickle

Tendli Pickle Recipe – How to make Tindora Pickle

Tendli Pickle Recipe – How to make Tindora Pickle

Tendli or kundru pickle is one of the popular and traditional pickle recipe.  Ivy gourd is a very common vegetable available all over India. It is very crispy, delicious to eat even when it is raw. There is no strong smell or taste to theses gourds. Pickling them is a novel idea and this pickle tastes different from the regular pickles.

Here is a quick and easy recipe with pictures to Make tendli pickle. The tendli pickle recipe is mouth watering and tastes great with chapatis, rice or as a side dish with meals.The taste of the pickle is spicy, tangy yet sweet and flavorful. This Ivy gourd pickle is an easy dish which can be prepared instantly. So here, have a detailed look at the list of ingredients used and the method for preparation of this traditional Ivy gourd pickle.

Directions:
Getting ready:

Rinse kundru thoroughly with water. Drain out excess water from them and allow them to dry out completely. Remove their stalks from both the sides. Cut them longitudinally into 4 pieces.tindora pickle

Place them in a big bowl and add salt to it. Mix it really well. Cover the bowl and keep it outside under the sun rays for 3-4 hours so that the kundru releases all its juice. Then prepare its pickle.tindora pickle

Making:

After 3-4 hours, kundru has released all its juice. Strain it out with a sieve. Keep it aside.tindora pickle

Heat a pan and add fenugreek seeds, fennel seeds and yellow mustard seeds into it. Keep stirring continuously and dry roast the spices for 1-2 minutes to remove the moisture in them. Keep the flame on low. Don’t roast them too much so that they change their colour.tindora pickle

Spices are now roasted aptly. Turn off the flame. Transfer it to a bowl. Allow it to cool down completely. After that, coarsely ground the roasted spices in a mixer grinder.tindora pickle

Place a pan on flame and pour mustard oil into it. Allow it to heat completely. Turn off the flame once the oil starts to fume. Add the kundru into the hot oil.tindora pickle

Further add coarsely ground spices into the pan along with asafoetida, red chilly powder, turmeric powder and salt. Mix all the ingredients nicely so that the each kundru pieces gets nicely coated with the masala.tindora pickle

Once everything mixes well then place the pan on a wire rack. Add vinegar to it. Mix it really well.tindora pickle

Kundru pickle is now ready. Transfer it to a plate.tindora pickle

Serving:

  1. Serve this tangy-spicy and finger-licking kundru pickle along with. You can have this pickle right now but it will taste more delicious after 2 days when kundru pieces will absorb all the spices well. Store it in an air-tight glass or plastic container and stir the pickle upside down once or twice in a day with a spoon. This is done to mix all the spices because spices may get collected at the bottom of the container. Sterilize the container in which you are storing the pickle. It will keep good for 10-12 days if placed in refrigerator and if place outside then use it within a week.

Suggestions

  • If there aren’t any sun rays then place the kundru overnight inside the room. This way also it will release all its juice.
  • Make sure that the spoon you are using to take the pickle out is clean and dry so that no dirt or moisture enters the pickle. Otherwise it will spoil the pickle.
Tendli Pickle Recipe - How to make Tindora Pickletindora pickle
Author: 
Recipe type: Missecaleous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kundru – 250 grams
  • Salt – 1 tsp
  • Vinegar – 2 tbsp
  • Mustard oil – ¼ cup
  • Salt – 1.25 tsp or more than 1 tsp
  • Asafoetida – 2-3 pinches
  • Red chilly powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Yellow mustard seeds – 2 tsp
  • Fennel seeds – 2 tsp
  • Fenugreek seeds – 2 tsp
Instructions
  1. Rinse kundru thoroughly with water. Drain out excess water from them and allow them to dry out completely. Remove their stalks from both the sides. Cut them longitudinally into 4 pieces.
  2. Place them in a big bowl and add salt to it. Mix it really well. Cover the bowl and keep it outside under the sun rays for 3-4 hours so that the kundru releases all its juice. Then prepare its pickle.
  3. After 3-4 hours, kundru has released all its juice. Strain it out with a sieve. Keep it aside.
  4. Heat a pan and add fenugreek seeds, fennel seeds and yellow mustard seeds into it. Keep stirring continuously and dry roast the spices for 1-2 minutes to remove the moisture in them. Keep the flame on low. Don’t roast them too much so that they change their colour.
  5. Spices are now roasted aptly. Turn off the flame. Transfer it to a bowl. Allow it to cool down completely. After that, coarsely ground the roasted spices in a mixer grinder.
  6. Place a pan on flame and pour mustard oil into it. Allow it to heat completely. Turn off the flame once the oil starts to fume. Add the kundru into the hot oil.
  7. Further add coarsely ground spices into the pan along with asafoetida, red chilly powder, turmeric powder and salt. Mix all the ingredients nicely so that the each kundru pieces gets nicely coated with the masala.
  8. Once everything mixes well then place the pan on a wire rack. Add vinegar to it. Mix it really well.
  9. Kundru pickle is now ready. Transfer it to a plate.
  10. Serve this tangy-spicy and finger-licking kundru pickle along with. You can have this pickle right now but it will taste more delicious after 2 days when kundru pieces will absorb all the spices well. Store it in an air-tight glass or plastic container and stir the pickle upside down once or twice in a day with a spoon. This is done to mix all the spices because spices may get collected at the bottom of the container. Sterilize the container in which you are storing the pickle. It will keep good for 10-12 days if placed in refrigerator and if place outside then use it within a week.