Ingredients
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300g Tendli (Ivy Gourd) ends trimmed cut into julienne strips Spices 2 tsp mustard seeds 12 large cloves garlic, julienned 2-inch piece of ginger, julienned 4 heaped tsp Kashmiri chilli powder ½ tsp turmeric
¼ cup white vinegar 4 tsp sugar 1 tsp salt Coking Oil (as needed) |
Cooking Steps
Step 1
Prep the Tendli - Toss the cut tendli with 1 tsp salt in a bowl. Leet sit for 30 minutes.
Drain the water in the bowl and pat dry the tendli with kitchen paper.
Step 2
Heat 2 to 3 tbsp. oil in a pan over medium heat and fry the tendli for 7 -8 minutes until slightly shriveled.
Stir in ¼ tsp turmeric remove from heat, and transfer the tendli to a bowl.
Step 3
Heat ½ cup oil in the pan. Add 2 the mustard seeds, garlic and ginger sauteing for a few seconds until fragrant.
Add 4 heaped tsp Kashmiri chilli powder and cook for 1 minute.
Pour in ¼ cup white vinegar and 4 tsp of sugar. Simmer for 2 minutes until the liquid thickens slightly.
Step 4
Add the fried tendli to the pan and cook for 4-5 minutes, stirring well.
Taste and adjust salt, sugar or vinegar if needed. Removefrom heat and let cool completely.
Step 5
Transfer to a clean glass jar. Leave at room temperature for 12-18 hours.
Move to the fridge and allow to mature for 2-3 weeks before eating for the best flavour.