Tindoora Avakaya Pickle

In south india many people have a common habbit to  start to eat rice  with  pickle.We like to prepare pickles mostly with mango...(King of the fruit and seasonal one).This pickle tindura also gives same taste like  mango avakaya  and looks variety also.We can prepare this any season.

Ingredients

tindoora	100 grs
oil	5 spoons
tamarind flakes	3
lemons	1
fenugreek seeds	3 pinches
mustard seeds	1/4 spoon
salt	2 spoons
red chilli powder	2 spoon
turmeric	1/2 spoon
garlic cloves	10
For Seasonings
mustard seeds	1 spoon
chana dal	1/2 spoon
curry leaves	few
dry chillies	2

Preparation

Soak tindoora in the water for 15  minutes to remove gumminess.
After that wipe each tindura with cotton cloth or tissue paper and dry for 15 minutes.
Then cut tindura into small  pieces or your wishing size (round or long slices).
Take a mixie jar and add garlic cloves and make a fine paste.Keep aside.
Add crystal salt and make a fine powder.
Soak tamarind flakes in 1 cup of water. and boil till water reaches above 100 degrees(bubbles forms in the water).cool it.
after that extract  thick tamarind juice using this water.
Take lemons and extract  lemon  juice.

Method

1.Take a thickened bottom vessel and put on the flame.
2.Add fenu greek seeds when vessel is heated.
3.Roast untill fenu greek seeds change their colour into dark and gives nice aroma.This is the indication of the correct roast of fenu greek seeds.Put off the flame.
4.Remove from the vessel and cool it.
5.After that make a fine powder using mixie jar.keep aside.
6.Add mustard seeds and make a fine power also(do not roast ).7.Take a big mixing bowl and add red chilli powder,salt,turmeric,fenu greek power and mustard seeds power.
8.Mix all very well.After that add garlic paste and  mix it also.
9.Then add tamarind pulp or juice and mix well.
10.Taste it if salt,red chilli and tamarind juice are enough or not.
11.If not add some more salt and red chilli power and lemon juice.
12.Add chopped tindura pieces and mix all well.
13.Take a pan and put on the flame and ad d oil when pan is heated.
14.When oil is hot add mustard seeds. fry till they become to startle then add chana dal and fry till become to light  golden colour .
15.Finally add curry leaves and put off the flame.
16.After cooling the seasonings add to the pickle.17.Keep this in air tight container when it is become to room temperature completely.

Keep in the mind

Adding salt and red chilli powder according to your taste.
Best method is do not add total quantity of salt and red chilli powder.
Add little by little according to your taste.
Do not use wet hands and wet vessels and spoons for preparing any pickel.
 Roast only fenugreek seeds not mustard seeds.