Tendli Pickle

Ingredients 

• 500 tendli
• Salt to taste
• 1 tablespoon red chilli powder (deghi mirch)
• 5 tablespoons sambar masala
• 1/2 cup mustard oil
• 1/2 cup rai kuria
• 1/4 cup methi kuria
• 1 tablespoon asafoetida
• 1 teaspoon turmeric powder
• 1/2 cup kashmiri red chilli powder
• 2 tablespoons red chilli powder (deghi mirch)

Method

1. Dry roast salt in a non-stick pan till the moisture gets evaporated. Transfer into a bowl and let it cool down to room temperature.
2. Heat mustard oil in the same pan till it starts smoking. Take it off the heat and let it cool down to room temperature.
3. Meanwhile, trim both the edges of the ivy gourds and chop into small pieces. Transfer them into a large bowl.
4. Spread rai kuria in a circle on a plate. Spread methi kuria over it. Spread asafoetida in the center and pour 1 tbsp mustard oil on it. Spread roasted salt in a circle over the methi kuria and sprinkle Turmeric Powder and mix well. Add Kashimiri red chilli powder and spicy red chilli powder and mix well.
5. Add 3 tbsps mustard oil and mix well. Store in air tight container to use when required.
6. Add 5 tbsps of the masala to the tendli. Add a little salt and 1 tbsp spicy red chilli powder and remaining mustard oil and mix well.
7. Transfer into an airtight container and can be used upto 2-3 days but keep it in the refrigerator.