Tendli Pickle Recipe, Goan Tendli Pickle Recipe | Tindora Pickle
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 inch cinnamon
- 1 tsp mustard seed
- 2 tbsp turmeric powder
- salt as required
- 1 kg tender tendlis (washed chopped lengthwise into six pieces)
- 35 dry kashmiri red chilies or 25 dry red chilies ( i
- 60 garlic cloves
- 4 inch ginger
- 40 peppercorn
- 30 cloves
- 2 t/s cumin seed
- 6-7 tbsp sugar or jaggery powder
- a pinch of fenugreek seed
- 7-8 curry leaves (optional)
- 1/2 tsp asafoetida (hing)
- 1 cup vinegar or as required
- 2 tbsp oil for tempering + 2 cups oil (use as required)
- Carbohydrate 286.364266505193 g
- Cholesterol 0 mg
- Fat 25.2251184743361 g
- Fiber 101.618242840152 g
- Protein 47.5564842551668 g
- Saturated Fat 6.76171432668108 g
- Serving Size 1 1 bottle (1536g)
- Sodium 309.794755456302 mg
- Sugar 184.746023665041 g
- Trans Fat 4.97068490447422 g
- Calories 1242 calories
Wash, wipe the gourds (tendli) lengthways into six pieces. Rub salt and leave in the sun for 1 hour or 2 hour. Discard if any water is there.Grind red chilies, garlic, ginger, fenugreek seed, turmeric, peppercorn, cloves, sugar or jaggery, vinegar and salt. Ground until uniform and smooth paste is formed. Add little water if required.Combine the paste with the tendlis. Marinate them for an hour more.Heat oil in a large pan once hot add mustard seed, curry leaves and asofoetida. Once they crackle add the marinated tendlis.Cook the tendlis for five mins on low heat or cook until just about tender. Please don't overcook the tendlis.Allow to cool, once cools down store them into tight bottle jars at a cool place. Cover the pickle with the rest of oil and vinegar. Place out for 8-10 days then keep in the fridge for longer life.
