Tindora Sambharo Recipe – Instant Tendli Pickle
In the heart of Gujarat, the culinary tradition shines through vibrant flavors, and among its many delights, Tindora Sambharo stands out as a quintessential instant pickle that bursts with freshness and zest. This delightful dish, made primarily with tindora (also known as dondakaya or kovakkai), is not only quick to prepare but also incredibly versatile, making it an ideal accompaniment to a variety of meals. Perfectly spiced with a blend of aromatic spices, this sambharo is sure to tantalize your taste buds and elevate your dining experience.
Ingredients
Here’s what you’ll need to whip up this delightful Tindora Sambharo:
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai) – finely chopped | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Split Methi Seeds (Methi Kuria) | 1/4 teaspoon |
| Split Mustard Seeds (Rai Kuria) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Lemon – juice extracted | 1 tablespoon (or to taste) |
| Salt | To taste |
Nutritional Information
Here’s a quick overview of the nutritional benefits this recipe offers:
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 150 |
| Protein | 2 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Fat | 10 grams |
| Sodium | 200 mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
Serving Information
| Servings | Cuisine | Course | Diet |
|---|---|---|---|
| 1 | Gujarati | Side Dish | Vegetarian |
Instructions
Creating your Tindora Sambharo is a simple and rewarding process that involves just a few steps. Follow these detailed instructions to prepare your instant pickle:
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Combine Ingredients: In a mixing bowl, combine the finely chopped tindora, red chilli powder, split methi seeds, split mustard seeds, turmeric powder, asafoetida, and salt.
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Add Oil and Lemon: Pour in the sunflower oil and squeeze in the juice of a fresh lemon, ensuring you adjust the quantity based on your taste preference. Mix all the ingredients thoroughly until well combined.
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Storage: Once mixed, transfer the sambharo to a clean, airtight container and store it in the refrigerator. This instant pickle can be enjoyed immediately, but allowing it to rest for a while in the refrigerator enhances the flavors even more.
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Serving Suggestions: Serve your Tindora Sambharo alongside steaming bowls of dal, warm parathas, or fragrant rice for a balanced meal. This tangy and spicy pickle complements many dishes, adding a delightful burst of flavor.
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Oil Variations: For a richer taste, you may opt to use gingely oil (sesame oil) or mustard oil instead of sunflower oil. Both options impart a distinct flavor that elevates this already vibrant sambharo.
This Tindora Sambharo recipe is not just a simple dish; it embodies the love and tradition of Gujarati cuisine. Whether you’re enjoying it as part of a festive meal or a simple weeknight dinner, this instant pickle is sure to impress your family and friends. Happy cooking!
