by maria 27 Comments
Tendli Pickle recipe – is one of the famous and traditional pickles from Goa. The recipe is unique so is the method to make this pickle. Although there are a lot of variations I have tried to stick to the basic. Tendli vegetable is also known as tindora, ivygourd here.
For this pickle tender tendlis are used. The tendli pickle recipe is mouth watering and tastes great with chapatis, rice or as a side dish with meals. It’s one of my favorite pickle after prawn balchow. Pickles are commonly known as Miskut in Goa and also known as achar, lonche, lonchem in India. We also eat this pickle with roti or rice during Lent the fasting month.
The taste of the pickle is spicy, tangy yet sweet and flavorful. Tendlis are chopped mixed with salt and left in the sun for an hour or two. But it’s raining in Pune so no proper sunlight hence I have just allowed to rest them for an hour before making the pickle.
Monsoon season is not supposed to be good for making and preserving pickles. But what to do if you have the urge to eat just make and eat right 🙂 Try to maintain the cleanliness while making picklelike use clean, dry bottle for storage, use clean spoons to make.Sterilized bottled and spoons are a convenient and healthy way to make and preserve pickles.
For increasing the life shelf for pickles covers the pickle with oil. The more oil the more your pickle would last. Once your pickle is made after 10-12 days store them in the fridge for longer preservation. You could place pickles in earthen – wares, glass jars etc. I stored mine in a glass bottle gifted by my aunt. So if you don’t have one ask someone to gift you one 😉
How to makeTendli Pickle Recipe:
1. 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.
2. 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.
3. Combine the paste with the tendlis. Marinate them for an hour more.
4. Heat oil in a large pan once hot add mustard seed, curry leaves and asafoetida. Once they crackle addthe marinated tendlis with salt. Alternatively you could just saute the grounded paste for 2-3 mins then add the tendlis. I don’t have a pic for this one
5. 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 8-10days then keep in the fridge for longer life.
If you are looking for more goan recipes then do checkgoan fry prawns,goan shark fry,goan pomfret recheado,raw banana fry,dry shrimp curry with raw mango,mandeli curry,mandeli fry,dry clams,shark fry,fish ambotik curry,fresh bombay duck curryandcrab curry.
Tendli Pickle Recipe cart below:
Tendli Pickle Recipe, Goan Tendli Pickle Recipe | Tindora Pickle
Recipe Type: Side, Condiment
Cuisine: Indian, Goan
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 1 bottle
Tendli Pickle is one of the famous and traditional pickles from Goa. The tendli pickle recipe is mouth watering and tastes great with chapatis, rice or as a side dish with meals.
Ingredients
- 1kg tender tendlis (washed, chopped lengthwise into six pieces)
- 35 dry kashmiri red chilies or 25 dry red chilies ( I used kashmiri)
- 2 tbsp turmeric powder
- 60 garlic cloves
- 4 inch ginger
- 40 peppercorn
- 30 cloves
- 2 t/s cumin seed
- 1 inch cinnamon
- 6-7 tbsp sugar or jaggery powder
- a pinch of fenugreek seed
- 7-8 curry leaves (optional)
- 1 tsp mustard seed
- 1/2 tsp asafoetida (hing)
- 1 cup vinegar or as required
- 2 tbsp oil for tempering + 2 cups oil (use as required)
- salt as required
Instructions
- 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.
Notes
1. Use tender tendlis for this pickle. If the tendlis are red from within please discard them.[br]2. Use oil and vinegar upto your discretion and preference.[br]3. Avoid overcooking the tendlis else it would spoil the taste of the pickle.[br]4. Kashmiri red chilies gives a nice vibrant color but if you don’t have them use dry red chilies.[br]5. [b]Instead of marinating you could just saute the grounded paste for 2 mins then add the sliced tendlis.[/b]
