Instant Tindora Sambharo – Tangy Gujarati Tendli Pickle Recipe

Tindora Sambharo Recipe – Instant Tendli Pickle

This Instant Tindora Sambharo (Tendli Pickle) is a traditional Gujarati side dish, offering a delicious and tangy accompaniment to a variety of meals. Made with the vibrant flavors of sambharo masala, this easy-to-make pickle can be served with dals, parathas, rice, or any dish that could use a burst of flavor.

Cuisine: Gujarati
Course: Side Dish
Diet: Vegetarian

Ingredients:

• 1 cup Tindora (Dondakaya/Kovakkai), finely chopped
• 1 teaspoon Red Chilli Powder
• 1/4 teaspoon Split Methi Seeds (Methi Kuria)
• 1/2 teaspoon Split Mustard Seeds (Rai Kuria)
• 1/4 teaspoon Turmeric Powder (Haldi)
• 1/4 teaspoon Asafoetida (Hing)
• 1 tablespoon Lemon Juice (freshly extracted)
• 1 tablespoon Oil (Gingely/Sesame Oil or Mustard Oil for enhanced taste)
• Salt to taste

Preparation Time: 20 minutes

Cook Time: 15 minutes

Instructions:

1. Start by heating the oil in a pan. Once hot, add the split methi seeds (methi kuria) and split mustard seeds (rai kuria). Sauté until they begin to splutter.
2. Add the finely chopped tindora (dondakaya) and stir well to combine with the oil and spices.
3. Stir in the red chilli powder, turmeric powder, and asafoetida (hing), mixing thoroughly.
4. Once the tindora is lightly cooked (but still crunchy), remove it from the heat.
5. Let it cool to room temperature, and then transfer it to a mixing bowl.
6. Add the lemon juice and salt, and stir until everything is well combined.
7. Store the pickle in an airtight container and refrigerate. It can be served with dals, parathas, or rice.

Note: For a richer flavor, you can use Gingely oil (sesame oil) or mustard oil instead of regular oil.

Enjoy this simple and tangy Tindora Sambharo as a flavorful side dish for your meals!