Tinda Pickle Recipe

1 kg Tinda
2 teaspoons Turmeric (Haldi)
4 teaspoons Mustard seeds (Rai/Sarson)
3 teaspoons Coriander (Dhania) powder
3 teaspoons aniseed
2 teaspoons fenugreek seeds
2 cups Mustard Oil (Sarson Ka Tel)
2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Salt (Namak)

How to make tinda pickle:

  • Peel and cut tinda into 4 pieces each.
  • Boil the tinda in salt water until nearly tender.
  • Put on basket to drain.
  • Roast aniseed, fenugreek and mustard seeds until light brown, grind coarsely.
  • Mix ground ingredients, turmeric, salt, Red chili pepper and oil together and mix boiled tindas.
  • Put in a clean jar.
  • Leave for 6 days and shake it once daily.
  • Serve after one week.

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| July 7th, 2011 | Posted in Indian Pickle Recipe, Tinda Pickle |

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