Tindly Pickle

Ingredients

  • 1 kg tindly
  • 20 red chillies
  • 20 gms fennel
  • 25 gms toor dal
  • 25 gms urad dal
  • 20 gms fenugreek seeds
  • 20 gms mustard seeds
  • 1 bunch curry leaves
  • 10 gms turmeric powder
  • 10 gms asafoetida
  • 100 ml vinegar
  • Salt to taste

Method

Cut the Tindly into diagonal shape and marinate with salt and turmeric and bake.

Dry roast red chillies, fennel, fenugreek, mustard, toor dal, urad dal, curry leaves

When the crisp then add asafoetida and turmeric

Make coarse powder and mix with tindly, vinegar and salt. Store in an airtight jar.