Spicy Tindli/Gherkins recipe

Tindli is one of my favorite veggies, of the many styles of preparing it, this one I like best. Once again really easy to make and quite yummy with dal and rice or chappatti's.

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Prep Time : 10 -15 minutes

Ingredients

1/2 kg tindli/gherkins

2 green chillies slit lengthwise

1/2 tsp mustard seeds

1 tsp mustard seeds
1 tsp urad dhal
1 sprig curry leaves
Pinch of hing (asofateoda)
1-2 red chillies
1 tsp red chilly powder (or to taste)
1/2 tsp coriander powder
5-6 cloves of garlic crushed
Salt to taste
1 tsp coconut oil or oil of your choice



Boil the tindli with green chillies and salt to taste, in a cooker with enough water to just cover it.
As soon as the first whistle goes off, remove from flame and open cooker as soon as possible to avoid veggies getting overcooked.
Drain it and run room temperature tap water over the tindli.
Heat oil in thick bottomed pan, and add the mustard seeds.
Heat on medium flame till it splutters, add urad dal, curry leaves, red chillies, crushed garlic, hing and stir fry for a minute
Add the chilly and coriander powder, mix well and add the boiled tindli
Mix well and heat on medium flame for around 2-3 minutes
Remove from flame, and serve hot.