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–+ servings
athela-tindora-pickle-in-lemon-juice
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5 from 1 vote

Athela Tindora / Oil Free Instant Pickle

An oil free easy to make ivy gourd/ tindli pickle in lemon juice
Prep Time5 minutes
Cook Time5 minutes
Course: accompaniment, Pickles/Achar, Side Dish
Cuisine: Indian Cuisine, North Indian Cuisine
Keyword: instant pickle, ivy gourd, oil free pickle, tindora pickle
Servings: 1 jar
Calories: 433kcal
Author: Anjana Chaturvedi

Ingredients

  • 500 gm Ivy Gourd / Tindli / Kundru
  • 2 tbsp Cooking Oil
  • 3/4 cup Lemon Juice / Nimbu Ka Ras
  • 1 tsp Split Mustard seeds/Rai kuria
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tbsp salt
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Fennel Seeds / Saunf pounded
  • 1/3 tsp Asafoetida / Hing powder
  • few Green Chillies / Hari Mirch optional
  • 2 tbsp Ginger / Adrak optional

Instructions

  • Wash tendli/ Tindli /tindora/ and wipe with a cloth.
  • Trim both the ends and thinly slice them lengthwise.
  • Wash and remove the stems of the green chilies and slice them lengthwise, same way peel and slice the ginger (you can skip IF you don't want to add )
  • Add salt and all the spice in the chopped vegetables and keep covered for a day
  • Next day fill everything in the jar and then add oil and shake it well.
  • Now add the lemon juice and mix it well.
  • From the next day you can start using the pickle.
  • keep it refrigerated . stays well for a month.
  • Enjoy with roti ,paratha or daal chawal.

Nutrition

Calories: 433kcal | Carbohydrates: 30g | Protein: 12g | Fat: 32g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Sodium: 10517mg | Potassium: 788mg | Fiber: 3g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 218mg | Calcium: 215mg | Iron: 10mg