Tindora pickle

Ingredients

• 450 gm Tindora/ Ivy gourd
• 3 tbsp white vinegar
• 3/4 cup Mustard oil
• 1 tbsp Red chili powder
• 1 tsp Turmeric/ haldi
• 1/4 tsp Asafoetida/ hing
• 1 tbsp Mustard powder
• 1 tbsp Fennel seeds/ saunf (crushed)
• 2 tbsp Ready pickle masala
• 1 tbsp Salt

Instructions

1. 1

   Wash tindora and wipe well with a cloth napkin.

2. 2

   Trim the ends and make thin slices(approx 6-8 slices from one tindora)

3. 3

   Add salt and vinegar in the slices, mix and keep covered for 6 hours or over night.

4. 4

   Heat oil and add asafoetida, switch off the flame and let it cool down completely.

5. 5

   Add all the spices in the tindora and mix well.

6. 6

   Now add oil and keep covered for 3 days. Keep mixing every once in a while.

7. 7

   Enjoy after 3 days.