Tendli Pickle
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.
“Tangy pickle to spice up your plate"
“Tangy pickle to spice up your plate"
Prep Time
40 mins
Cook Time
30 mins
Serving Size
4
Ingredients
- 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 or cane or you can use sugar)
- 1/3 cup Vinegar (or sufficient enough to grind masala)
Other 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 more sweetness)
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.
- Sun dry 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 thick paste.
- In a vessel, add the oil, 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 and sugar. Cook for another 3 minutes. Let it cool completely.
- Store in a glass jar bottle. Allow it to mature for at least 2 weeks before consuming
