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.