Tinda Pickle Recipe

Salt – ½ cup
Tinda – 1 kg
Red chilli powder – 2 tsp
Mustard seeds – 4 tsp
Mustard oil – 2 cups
Turmeric – 2 tsp
Fenugreek seeds  – 2 tsp
Coriander powder – 3 tsp
Aniseed – 3 tsp

Method Of Preparation:
1.Peel the tinda and cut them in 4 pieces each.
2.Then boil them in salty water till almost tender.
3.Put them in a basket and let the water drain.
4.Roast mustard seeds, aniseed and fenugreek till light brown. Then grind them coarsely.
5.Mix together red chili powder, ground ingredients, salt, oil and turmeric. Then mix this in the boiled tindas.
6.Then place them in a clean jar and leave aside for about a week. Shake daily and serve after a week.

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