Ingredients:
- 1 kg Tinda
- 2 teaspoons Turmeric (Haldi)
- 4 teaspoons Mustard seeds (Rai/Sarson)
- 3 teaspoons Coriander (Dhania) powder
- 3 teaspoons aniseed
- 2 teaspoons fenugreek seeds
- 2 cups Mustard Oil (Sarson Ka Tel)\
- 2 teaspoons Red chili pepper (Lal Mirchi)
- 1/2 cup Salt (Namak)
Preparation:
● Peel and cut tinda into 4 pieces each.
● Boil the tinda in salt water until nearly tender.
● Put on basket to drain.
● Roast aniseed, fenugreek and mustard seeds until light brown, grind coarsely.
● Mix ground ingredients, turmeric, salt, Red chili pepper and oil together and mix boiled tindas.
● Put in a clean jar.
● Leave for 6 days and shake it once daily.
● Serve after one week.