Tuesday, April 5, 2011

Thondekai / Dhondakai / Tindora Pickle

Ingredients:
Finely Chopped Thondekai / Dhondakai / Tindora - 1/2cup
Turmeric Powder - 1/4tsp
Red Chili Powder - 1/2tsp
Roasted Mustard Seed Powder - 1/4tsp
Roasted Methi Seed Powder - 1/4tsp
Lemon Juice - 2tsp
Salt to taste

Seasoning:
Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp
Curry leaves: 6
Asifotida
Oil: 1 tbs

Method:
Prepare seasoning and keep it aside.
Add all the ingredients to seasoning and mix well.
Serve with Rice.
This Thondekai / Dhondakai / Tindora Pickle can be stored for a week.