Tindora Turmeric Pickles Recipe

Tindora: Also known as ivy gourd, this small, green vegetable is the star of the recipe.

Turmeric powder: Adds a vibrant yellow color and earthy flavor to the pickles.

Crushed mustard seeds: Provides a pungent, slightly bitter taste that enhances the overall flavor.

Crushed fenugreek seeds: Adds a subtle, nutty bitterness that complements the other spices.

Red chili powder: Brings heat and a deep red color to the pickles.

Salt: Enhances the flavors and acts as a preservative.

Sesame oil: Adds a rich, nutty flavor and helps to preserve the pickles.

When preparing the tindora, ensure that you slice them evenly to allow for uniform pickling. This will help the spices and oil penetrate each piece equally, enhancing the overall flavor. Additionally, when heating the sesame oil, be cautious not to overheat it. The oil should just start to smoke and then be allowed to cool slightly. This step is crucial as it helps to release the flavors of the mustard seeds and fenugreek seeds without burning them.

• tindora (ivy gourd) - Substitute with cucumber: Cucumber has a similar crunch and can absorb flavors well, making it a good alternative for pickles.

• turmeric powder - Substitute with ground ginger: Ground ginger provides a different but complementary flavor profile and similar color.

• crushed mustard seeds - Substitute with yellow mustard powder: Yellow mustard powder offers a similar pungency and flavor, making it a suitable replacement.

• crushed fenugreek seeds - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can mimic the bitterness of fenugreek seeds.

• red chili powder - Substitute with paprika: Paprika provides a milder heat and a similar red color, making it a good alternative.

• salt - Substitute with sea salt: Sea salt has a similar taste and can be used in the same quantity.

• sesame oil - Substitute with olive oil: Olive oil has a rich flavor and similar consistency, making it a good substitute for sesame oil.

• Ensure the jar you use is completely clean and dry. Sterilize it by boiling in water for about 10 minutes and let it air dry completely.
• Once the pickle is prepared, transfer it into the sterilized jar using a clean, dry spoon. Avoid using wet utensils as moisture can spoil the pickle.
• Seal the jar tightly with a lid to prevent air from entering, which can cause the pickle to spoil.
• Store the jar in a cool, dark place, such as a pantry or cupboard, away from direct sunlight. The pickle will develop its flavors over time.
• For longer storage, you can refrigerate the pickle. This will help maintain its freshness and extend its shelf life.
• If you want to freeze the pickle, portion it into smaller, freezer-safe containers. Leave some space at the top of each container to allow for expansion.
• Label each container with the date of preparation to keep track of its freshness.
• When ready to use, thaw the pickle in the refrigerator overnight. Avoid microwaving or using hot water to thaw, as this can affect the texture and flavor.
• Always use a clean, dry spoon to scoop out the pickle to prevent contamination.
• Regularly check the pickle for any signs of spoilage, such as mold or an off smell. If you notice any, discard the pickle immediately.

• Gently warm the tindora turmeric pickles in a pan over low heat. Stir occasionally to ensure even heating without burning the sesame oil and spices.
• Use a microwave-safe dish to reheat the pickles. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through.
• Place the pickles in a heatproof bowl and steam them over boiling water for about 5 minutes. This method helps retain the moisture and flavors of the tindora.
• If you prefer a slightly crispy texture, spread the pickles on a baking sheet and warm them in a preheated oven at 300°F (150°C) for 5-7 minutes. Keep an eye on them to avoid overcooking.
• For a quick and easy method, use a double boiler. Place the pickles in the top part of the double boiler and heat over simmering water for about 5 minutes, stirring occasionally.

Enjoy your reheated tindora turmeric pickles with your favorite dishes!

• Knife: To slice the tindora into even pieces.

• Cutting board: Provides a stable surface for slicing the tindora.

• Mixing bowl: To combine the tindora with the spices and salt.

• Pan: To heat the sesame oil until it starts to smoke.

• Spoon: For mixing the tindora mixture with the warm oil.

• Jar: To store the pickle and allow it to marinate.

• Measuring spoons: To measure out the turmeric powder, mustard seeds, fenugreek seeds, red chili powder, and salt.

• Spatula: To ensure all ingredients are thoroughly mixed.

Pre-slice tindora: Slice tindora in advance and store in an airtight container in the fridge.

Use pre-crushed spices: Buy pre-crushed mustard seeds and fenugreek seeds to save time.

Heat oil efficiently: Use a microwave to heat the sesame oil quickly.

Mix in batches: Combine ingredients in smaller batches for quicker, more even mixing.

Store properly: Use a wide-mouthed jar for easy transfer and storage of the pickle.