Instant Tindora And Carrot Pickle Recipe
Instant Tindora And Carrot Pickle Recipe is an intsnat pickle in which tindora and carrot is marinated in spices, chillies & garlic. You can serve this with your everyday meals.
Instant Tindora & Carrot Pickle Recipe is a quick recipe for a pickle and tastes awesome with lunch or dinner. You can even have these tindora & carrot pickles with parathas for breakfast. Even bland food taste well when paired up with these spicy pickles.
Crispy tindora (ivy gourd/tondekai) and sweet carrots are sauteed in gingelly oil, mixed with spicy South-Indian Style pickle masala powder. This pickle can be stored upto a week in an airtight box in refrigeration.
Take a look at more instant pickle recipes to try
- 1 Carrot (Gajjar)
- 15 Tindora (Dondakaya/ Kovakkai) , (firm)
- 1/8 teaspoon Turmeric powder (Haldi)
- 1/4 cup Sesame (Gingelly) Oil , (gingelly oil)
- 1 teaspoon Salt For tempering
- 2 cloves Garlic , finely minced
- 2 Green Chillies , slit lengthwise
- 4 Curry leaves
- 1/4 teaspoon Asafoetida (hing) To roast and grind
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Coriander (Dhania) Seeds
- 15 Dry Red Chillies , (adjust)
How to make Instant Tindora And Carrot Pickle Recipe
To prepare Instant Tindora & Carrot Pickle Recipe, wash and trim the edges of the tindora/ tindli/ ivy gourd. Slit them lengthwise, each into half first and each half into 3 slices.
Wash and peel the carrot, and chop them into 1 inch pieces and spread the veggies on a dry kitchen towel for at least 15 minutes.
Meanwhile, dry roast the ingredients given under 'roast and grind' which includes mustard seeds, methi seeds, coriander seeds and dry red chillies separately. Take care not to burn them, keep the flame simmer and roast the ingredients.
Let the roasted ingredients cool well. Then, in a mixer-grinder, grind to a fine powder.
Now to make the pickle, heat a kadai/pan, add gingelly oil (sesame oil) to the pan.
Add minced garlic to the hot oil, followed by slit green chilies and curry leaves. Saute for a minute.
Add hing to this and saute again for a minute.
Add tindora (ivy gourd) and carrot, along with turmeric powder and saute for a minute. Keep the flame in medium, and let the veggies sizzle for about 10-12 minutes. Keep stirring every couple of minutes, so that the veggies do not stick to the bottom or burn. Do not overcook the veggies.
Add the ground masala powder and salt to the veggies. Mix well.
Let this simmer for another 5 minutes for the masala to mingle well with veggies. Take it off the stove, let it sit for 2-3 hours for the flavors to settle well.