Instant Tindora And Carrot Pickle Recipe

Step 1: To prepare Instant Tindora & Carrot Pickle Recipe, wash and trim the edges of the tindora/ tindli/ ivy gourd

Step 2: Slit them lengthwise, each into half first and each half into 3 slices

Step 3: Wash 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

Step 4: Meanwhile, dry roast the ingredients given under 'roast and grind' which includes mustard seeds, methi seeds, coriander seeds and dry red chillies separately

Step 5: Take care not to burn them, keep the flame simmer and roast the ingredients

Step 6: Let the roasted ingredients cool well

Step 7: Then, in a mixer-grinder, grind to a fine powder

Step 8: Now to make the pickle, heat a kadai/pan, add gingelly oil (sesame oil) to the pan

Step 9: Add minced garlic to the hot oil, followed by slit green chilies and curry leaves

Step 10: Saute for a minute

Step 11: Add hing to this and saute again for a minute

Step 12: Add tindora (ivy gourd) and carrot, along with turmeric powder and saute for a minute

Step 13: Keep the flame in medium, and let the veggies sizzle for about 10-12 minutes

Step 14: Keep stirring every couple of minutes, so that the veggies do not stick to the bottom or burn

Step 15: Do not overcook the veggies

Step 16: Add the ground masala powder and salt to the veggies

Step 17: Mix well

Step 18: Let this simmer for another 5 minutes for the masala to mingle well with veggies

Step 19: Take it off the stove, let it sit for 2-3 hours for the flavors to settle well

Step 20: Serve Instant Tindora & Carrot Pickle Recipe along with Keerai Sambar, Steamed Rice, Chow Chow Thoran and Elai Vadam for your everyday meal