तोंडली चा लोन्चा | Tindora (Kundru) Pickle | टेंडली का आचार

Monsoon season is not supposed to be good for making and preserving pickles. But what to do if you have the urge to eat just make and eat right 🙂 Try to maintain the cleanliness while making pickle like use clean, dry bottle for storage, use clean spoons to make. Sterilized bottled and spoons are a convenient and healthy way to make and preserve pickles. The tendli pickle recipe is mouth watering and tastes great with chapatis, rice or as a side dish with meals. It’s one of my favorite pickle after prawn balchow. Pickles are commonly known as Miskut in Goa and also known as achar, lonche, lonchem in India. Ingredients: 200 gm Tondli 1 tbsp salt 1.5 tbsp Mohri Dal 2 tbsp Oil 1 tsp Mustard 1/4 tsp Asafoetida(Hing) 1/4 tsp Haldi 1 tbsp Chilly powder 1 whole garlic 2 tsp Jaggery साहित्य: 200 ग्रॅम टोंडली १ टेस्पून मीठ 1.5 टेस्पून मोहरी डाळ २ चमचे तेल १ टीस्पून मोहरी १/4 टीस्पून हिंग (हिंग) १/4 टीस्पून हळद १ चमचा तिखट 1 संपूर्ण लसूण २ चमचा गूळ Ivy gourd is known as tondli in marathi language. It is also called tendli, tindora, kundru in other languages. This is the vegetable that I cook with very often. And today I am sharing Maharashtrian style tendli aachar aka tondlicha loncha.

Category