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.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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