Instant Tindora And Carrot Pickle Recipe

Name: Instant Tindora And Carrot Pickle Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Cuisine: Indian
Ingredients: 1 piece Carrot (1 Carrot (Gajjar)); 15 pieces Tindora (15 Tindora (Dondakaya/ Kovakkai) (firm)); 0.13 tsp Ground Turmeric (1/8 teaspoon Turmeric powder (Haldi)); ¼ cup Sesame Oil (1/4 cup Sesame (Gingelly) Oil (gingelly oil)); 1 tsp Table Salt (1 teaspoon Salt); 2 cloves Garlic (2 cloves Garlic finely minced); 2 pieces Green Chili (2 Green Chillies slit lengthwise); 4 pieces Curry leaves (4 Curry leaves); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Coriander Seed (1 teaspoon Coriander (Dhania) Seeds); 15 pieces Dried Red Chili (15 Dry Red Chillies (adjust))

Instant Tindora And Carrot Pickle Recipe - Indian Pickles & Achar Recipes (Indian)

40 minIndian

Servings5

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To 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.
2Wash 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.
3Meanwhile, 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.
4Let the roasted ingredients cool well. Then, in a mixer-grinder, grind to a fine powder.
5Now to make the pickle, heat a kadai/pan, add gingelly oil (sesame oil) to the pan.
6Add minced garlic to the hot oil, followed by slit green chilies and curry leaves. Saute for a minute.
7Add hing to this and saute again for a minute.
8Add 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.
9Add the ground masala powder and salt to the veggies. Mix well.
10Let 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.
11Serve Instant Tindora & Carrot Pickle Recipe along with Keerai Sambar,Steamed Rice, Chow Chow Thoran and Elai Vadam for your everyday meal.