Tendli Pickle Recipe, Goan Tendli Pickle Recipe | Tindora Pickle
Recipe type: Side, Condiment
RecipeCuisine: Indian, Goan
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.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 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
  • ½ tsp asafoetida (hing)
  • 1 cup vinegar or as required
  • 2 tbsp oil for tempering + 2 cups oil (use as required)
  • salt as required
How to make the 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 asofoetida. Once they crackle add the marinated tendlis.
  5. Cook the tendlis for five mins on low heat or cook until just about tender. Please don't overcook the tendlis.
  6. 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.
2. Use oil and vinegar upto your discretion and preference.
3. Avoid overcooking the tendlis else it would spoil the taste of the pickle.
4. Kashmiri red chilies gives a nice vibrant color but if you don't have them use dry red chilies.
5. Instead of marinating you could just saute the grounded paste for 2 mins then add the sliced tendlis.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/tendli-pickle-recipe-goan/