Vegetables and chutneys are produced using kundru, yet the pickles produced using them likewise have the best flavor. Come and let us make you together. Kundru pickle brimming with flavors
➢ Ingredients
Kundru-250
Salt - 1.25 teaspoon (somewhat more than 1 teaspoon)
Vinegar - 2 tablespoons
Mustard oil - ¼ glass
Asafoetida - 2 to 3 inches
Red bean stew powder - 1 tablespoon
Turmeric powder - ½ teaspoon
Yellow Mustard - 2 teaspoons
Fennel - 2 teaspoons
Fenugreek seeds - 2 teaspoons
➢ How to make Tindora Pickle ...
Cut every strawberry stem and evacuate it by separating it into four lengths. Put the salt in a bowl and blend it with salt, keep the bowl out and keep it in the sun for 3 to 4 hours so the juice turns out.
Following 4 hours, blend well the Kunduru and afterward add the Kunduru to the strain put in the glass and channel the juice.
After this, get ready flavors for a pickle. Warmth the dish by consuming the gas. Include the fenugreek seeds, fennel seeds, mustard seeds and rye seeds in a hot container and mix for 1 to 2 minutes consecutively with the goal that the dampness closes. Keep fricasseeing while you barbecue the flavors. At the point when the flavors are broiled, turn off the gas and take the flavors in a bowl to cool rapidly.
After the flavors have cooled, add them to the blender container and pound the breaks.
After this, heat the skillet in the gas and place oil in it. Warmth the oil well. At that point, close the gas and put the juice in the hot oil in the hot oil. From that point onward, including masala ketchup, asafetida, red stew powder, turmeric powder, and salt. Blend all fixings well until they are.
In the wake of blending every one of the flavors in the bits of Kunduru, evacuate the pot and spot it in the cross section heap and toward the end, including vinegar and blend well. Kunduru pickle is prepared, take it out on a plate.
Kundru pickle loaded with flavor taste is prepared. You can at present eat it, however, the genuine taste of the Gherkin will be found following 2 days, when the flavors will be extremely great on bits of Kunduru. This saline solution can be eaten in the cooler for 2 to 3 months and without an icebox for 15-20 days.
proposal
On the off chance that you need, keep the salt in the kundru during the evening, until the juice turns out toward the beginning of the day.
On the off chance that the mustard oil is warmed appropriately, its causticity is diminished.
Cook all the masala gently, don't change its shading, just the dampness must be done.
Keep the pickle in any compartment and put it by spoonful on more than one occasion per day and lower it with the goal that the oil flavors that sit and blend well, blend well in the pickle.
Any kind of dampness or soil ought not to be in the compartment.
Utilize a dry, clean spoon to expel the pickles. There ought to be no dampness in the pickle or, something else, the pickle ruins rapidly.
➢ Ingredients
Kundru-250
Salt - 1.25 teaspoon (somewhat more than 1 teaspoon)
Vinegar - 2 tablespoons
Mustard oil - ¼ glass
Asafoetida - 2 to 3 inches
Red bean stew powder - 1 tablespoon
Turmeric powder - ½ teaspoon
Yellow Mustard - 2 teaspoons
Fennel - 2 teaspoons
Fenugreek seeds - 2 teaspoons
➢ How to make Tindora Pickle ...
Cut every strawberry stem and evacuate it by separating it into four lengths. Put the salt in a bowl and blend it with salt, keep the bowl out and keep it in the sun for 3 to 4 hours so the juice turns out.
Following 4 hours, blend well the Kunduru and afterward add the Kunduru to the strain put in the glass and channel the juice.
After this, get ready flavors for a pickle. Warmth the dish by consuming the gas. Include the fenugreek seeds, fennel seeds, mustard seeds and rye seeds in a hot container and mix for 1 to 2 minutes consecutively with the goal that the dampness closes. Keep fricasseeing while you barbecue the flavors. At the point when the flavors are broiled, turn off the gas and take the flavors in a bowl to cool rapidly.
After the flavors have cooled, add them to the blender container and pound the breaks.
After this, heat the skillet in the gas and place oil in it. Warmth the oil well. At that point, close the gas and put the juice in the hot oil in the hot oil. From that point onward, including masala ketchup, asafetida, red stew powder, turmeric powder, and salt. Blend all fixings well until they are.
In the wake of blending every one of the flavors in the bits of Kunduru, evacuate the pot and spot it in the cross section heap and toward the end, including vinegar and blend well. Kunduru pickle is prepared, take it out on a plate.
Kundru pickle loaded with flavor taste is prepared. You can at present eat it, however, the genuine taste of the Gherkin will be found following 2 days, when the flavors will be extremely great on bits of Kunduru. This saline solution can be eaten in the cooler for 2 to 3 months and without an icebox for 15-20 days.
proposal
On the off chance that you need, keep the salt in the kundru during the evening, until the juice turns out toward the beginning of the day.
On the off chance that the mustard oil is warmed appropriately, its causticity is diminished.
Cook all the masala gently, don't change its shading, just the dampness must be done.
Keep the pickle in any compartment and put it by spoonful on more than one occasion per day and lower it with the goal that the oil flavors that sit and blend well, blend well in the pickle.
Any kind of dampness or soil ought not to be in the compartment.
Utilize a dry, clean spoon to expel the pickles. There ought to be no dampness in the pickle or, something else, the pickle ruins rapidly.
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