Tindli And Carrot Instant Pickle | How to make Tindli And Carrot Instant Pickle

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By Priya Srinivasan
Created on 17th May 2017
  • Tindli And Carrot Instant Pickle, How to make Tindli And Carrot Instant Pickle
Tindli And Carrot Instant Pickleby Priya Srinivasan
  • Tindli And Carrot Instant Pickle | How to make Tindli And Carrot Instant Pickle (2 likes)

  • 0 reviews
    Rate It!
  • By Priya Srinivasan
    Created on 17th May 2017

About Tindli And Carrot Instant Pickle

A simple pickle with tindli and carrots that can be eaten instantly.

Tindli And Carrot Instant Pickle, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tindli And Carrot Instant Pickle is just mouth-watering. This amazing recipe is provided by Priya Srinivasan. Be it kids or adults, no one can resist this delicious dish. How to make Tindli And Carrot Instant Pickle is a question which arises in people's mind quite often. So, this simple step by step Tindli And Carrot Instant Pickle recipe by Priya Srinivasan. Tindli And Carrot Instant Pickle can even be tried by beginners. A few secret ingredients in Tindli And Carrot Instant Pickle just makes it the way it is served in restaurants. Tindli And Carrot Instant Pickle can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tindli And Carrot Instant Pickle.

  • Prep Time20mins
  • Cook Time20mins
  • Serves2People
Tindli And Carrot Instant Pickle

Ingredients to make Tindli And Carrot Instant Pickle

  • 12-15 - Tindora / ivy gourd / tindli
  • 1 - Large carrot
  • 1/8 tsp - Turmeric powder
  • 1/4 Cup - Gingely oil
  • 1 tsp - Salt
  • Tempering : 2 cloves - Garlic, finely minced
  • 2 - Green chilies, slit lengthwise
  • 4-5 - Curry Leaves
  • 1/4 tsp - Hing
  • To roast and grind - 1/2 tsp - Mustard seeds
  • 1/4 tsp - Methi seeds
  • 1 tsp - Coriander seeds
  • 15 - Red chilies (I used long variety (reduce to 12 if you don't want it hot)

How to make Tindli And Carrot Instant Pickle

  1. Wash and trim the edges of the tindora/tindli/ivy gourd. Slit them lengthwise, each into half first and each half into 3 slices. Chose fresh and firm tindora's, not the ripe ones. Wash and peel the carrot, and chop them into 1 inch pieces.
  2. Let the veggies drain well on a strainer and pat dry them on a kitchen towel. I rested them for 15 minutes on a cotton towel and patted them dry.
  3. While the veggies are drying dry roast the ingredients given under 'Roast and grind', separately. Take care not to burn them, keep the flame low. Let the roasted ingredients cool well. Take them in a mixer-grinder and grind to a fine powder.
  4. To this now add dried tindli and carrot along with turmeric powder and saute for minute. Keep the flame to medium, and let the veggies sizzle for about 10-12 minutes.
  5. Keep the flame on medium, and let the veggies sizzle for about 10-12 minutes. Keep stirring after every 2 minutes, so that it doesn't stick to the pan and brown.
  6. The veggies need to cook, but not soft, tindli should retain a mild crunch. It takes about 12 minutes for the skin of it to look little shriveled, now add the ground masala powder to the veggies and salt. Mix well. Let this simmer for another 5 minutes for the masala to mingle well with veggies.
  7. Take it off the stove, let it sit for 2-3 hours for the flavors to settle well. Store it in an air-tight container, the pickle will stay good in the refrigerator for upto a week.
  8. We enjoy it with rice and roti, love the crunch of the tindli and the soft carrots, mixed with the masala, gives an awesome flavor all together to the pickle.

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