Instant Tindore Ka Achar | Kundru Ka Achar | How to Make Kundru Ka Achar | How to Make Tindore Ka Ahcar | Homemade Tindore Ka Achar | Homemade Kundru Ka Achar |

 

Instant Tindore Ka Achar | Kundru Ka Achar | How to Make Kundru Ka Achar | How to Make Tindore Ka Ahcar | Homemade Tindore Ka Achar | Homemade Kundru Ka Achar | Here is a recipe for Tindora Pickle (Kundru ka Achar) prepared in the traditional North Indian style:

Ingredients:

500g Tindora (Ivy Gourd), washed and cut lengthwise into four pieces

2 tbsp Salt (for the initial soaking)

1 tbsp Mustard seeds (Rai)

1 tbsp Fennel seeds (Saunf)

1 tbsp Fenugreek seeds (Methi)

1 tsp Nigella seeds (Kalonji)

1 tsp Cumin seeds (Jeera)

1/2 tsp Turmeric powder

1–2 tsp Red chili powder (to taste)

1 tbsp Coriander powder

1 tsp Black salt

1 tbsp Amchur (Dry mango powder) or juice of 1 lemon

1/2 cup Mustard oil (or as needed)

1/2 tsp Asafoetida (Hing)

2 tbsp Vinegar

Homemade Tindore Ka Achar Recipe

Instructions:

Prepare the Tindora:

Wash the Tindora thoroughly and wipe them dry.

Cut each Tindora lengthwise into four pieces.

Sprinkle 2 tablespoons of salt over the pieces, mix them well, and let them sit for 1–2 hours. This helps release moisture and softens the Tindora.

After resting, drain off all the water and wipe the pieces dry using a kitchen towel.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds for 1–2 minutes, or until they become aromatic.

Allow them to cool, then coarsely crush or grind the mixture.

Combine the Spices:

In a large bowl, mix the crushed spices with the turmeric powder, red chili powder, coriander powder, black salt, and amchur.

Mix the Tindora and Spices:

Add the dried Tindora pieces to the prepared spice mixture and mix thoroughly, ensuring the spices coat the pieces evenly. 

Temper the Pickle:

Heat the mustard oil until it begins to emit a faint wisp of smoke. Turn off the heat and allow the oil to cool down slightly. Add the asafoetida (hing) to it.

Pour the tempered oil over the mixture of tindora and spices. Add the vinegar and mix all the ingredients thoroughly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Gently press it down with a light hand.

Allow the pickle to mature at room temperature for 3–4 days; during this time, shake the jar daily to ensure the contents are well-mixed. For the best flavor, let it sit for at least one week.

Storage:

Store it in a cool, dry place, or keep it in the refrigerator to maintain its freshness for a longer duration. Always use a dry spoon when handling the pickle.

Serving Suggestions:

Enjoy the tindora pickle with parathas, dal-chawal (lentils and rice), or savor it as a tangy and crunchy side dish alongside any Indian meal!

If you would like the South Indian-style or "instant" version of this pickle, please do let me know.