Tindora Sambharo Recipe - Instant Tendli Pickle

Here is a healthy and yet delicious instant pickle that you can make at home from finely chopped tindora, also known as tendli or dondakaya . All you need is the fresh pickle masala and you will be all set of a healthy side dish for your everyday meals.

Archana Doshi
Tindora Sambharo Recipe - Instant Tendli Pickle
447 ratings.

Tindora Sambharo Recipe is an instant tendli/ dondakaya pickle that is easy to make using very few ingredients. This instant tindora pickle is made with a traditional Sambharo Masala and goes well with dals, parathas, rice and just about anything that needs an accompaniment.

Here are a few more pickle recipes that you can also try savouring

  1. Gor Keri Recipe (Sweet and Spicy Raw Gujarati Raw Mango Pickle with Jaggery)
  2. Kesar Elaichi Aam Ka Chundo Recipe (Gujarati Sweet Mango Pickle with Pistachios and Almonds
  3. Pisarna Manga Recipe (Instant Raw Mango Pickle)
  4. Vadu Mangai Pickle Recipe (South Indian Tender Raw Mango Pickle)

Course: Side Dish
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl
Prep in

20 M

Cooks in

15 M

Total in

35 M

Makes:

1 cup

Ingredients

  • 1 cup Tindora (Dondakaya/ Kovakkai) , finely chopped
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Split Methi Seeds (Methi Kuria)
  • 1/2 teaspoon Split Mustard Seeds (Rai Kuria)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 tablespoon Cooking oil
  • Lemon , juice extracted
  • Salt , to taste

How to make Tindora Sambharo Recipe - Instant Tendli Pickle

  1. To begin making the Tindora Sambharo Recipe - Instant Tendli Pickle, combine all the ingredients including the carrot and capsicum pieces in a bowl.

  2. Stir well until all the ingredients are well combined.

  3. Store the Tindora Sambharo Recipe in the refrigerator and use as and when required.

  4. Serve Tindora Sambharo Recipe with dals, parathas or rice.

  5. Note: Gingely oil/Sesame oil or Mustard oil can be used for better taste.

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Last Modified On Friday, 31 August 2018 13:40
     
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