Ingredients

300g Tendli washed and wiped clean

Cut away the ends then cut lengthways in julienne pieces

Place in a bowl and add 1 tsp salt. - mix well.  Set aside for 30 minutes.

Drain the water from the Tendli and dry on kitchen paper

 

Oil

2 tsp mustard seeds

12 large cloves garlic

2-inch piece of ginger both cut into julienne slices

4 heaped tsp Kashmiri chilli powder

¼ cup white vinegar

4 tsp sugar

1 tsp salt

½ tsp turmeric

 

Cooking Steps

  1. Heat 2 to 3 tbsp. oil and fry the dried tendli pieces until then shrink slightly 7 -8 minutes. Add ¼ tsp turmeric. Switch off the heat and transfer to a bowl.
  2. Add ½ cup oil to a pan, add 2 tsp mustard seeds, garlic and ginger and fry for a few seconds.
  3. Add 4 tsp heaped chilli powder and cook for 1 minute. Pour in ¼ cup white vinegar and stir.  Add 4 tsp of sugar and cook for 2 mins.  It will gradually thicken. 
  4. Add the fried tendli and cook for 4-5 minutes. Mix well.  Taste and add more salt, sugar or vinegar if required. 
  1. Bottle and allow to remain at room temperature for 12-18 hrs then refrigerate. Allow the pickle to mature for at least 2-3 weeks before consuming.