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Tinda Pickle Recipe

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