Featured in Forgotten Foods of Goa

Tendli Pickle

Tangy pickle to spice up your plate

Prep Time 40 min
Cook Time 30 min
Serving Size 4
Recipe Type Hob

Bursting with flavors and heritage, this Goan delicacy is a symphony of tanginess and spice. Made from tender ivy gourd (also known as tendli or tindora), this pickle is a beloved accompaniment to meals or a delicious snack on its own. To create this culinary masterpiece, sundried tendli are sliced and marinated in a blend of aromatic spices. The mixture is then gently cooked with tangy vinegar and a hint of jaggery for balance. The result? A zesty, mouthwatering pickle that adds a punch to any dish.

Ingredients

100 gms tendli (ivy gourd/tendlim/tindora)
2 tbsp salt, 3/4 cup oil
1/2 cup vinegar
Salt (as per taste)
Granulated white sugar (if required)

For the Pickle Masala:

15 dry Kashmiri red chilies
6 byadagi red dry chillies (or any spicy red chilies)
10 garlic cloves (roughly chopped)
1 inch ginger
5 gms of meethi (fenugreek seeds)
4 tbsp jaggery (palm/cane, or use sugar)
1/3 cup vinegar

Method

Wash tendli and cut into 8 parts (thin strips).
Apply salt to tendli and keep them covered in a cool place for at least 6-8 hours.
Drain out all water from tendli. Sundry the tendli for a few hours (till you see the tendli getting wilted).
After this, you’ll get about 1 and 1/2 cups tendli.
Grind all the ingredients mentioned under ‘For the Pickle Masala’ into a fine paste.
In a vessel, add the oil and masala, and fry for a minute. Add in the tendli and mix well.
Add the vinegar, cover and cook on low flame for about 30 minutes.
Adjust the salt, sugar and cook for another 3 minutes. Then let it cool completely.
Store in a glass jar bottle and allow it to mature for at least 2 weeks before consuming.

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