Goan Tendli Pickle

An all-time family favorite Goan Pickle. Surely loved by almost all the Goans. Tendli are sun dried and then cooked in a red masala. Bottled and kept to mature for at least 2 weeks before consuming it. Tendli are also known as tendlim,Ivy Gourd or Tindora
  • Passive
    0 minutes
  • Prep
    30 minutes
  • Cook
    30 minutes
  • Servings
    15 People


For the Pickle Masala:-
  • 15 Dry Kashmiri chilies
  • 6 Byadagi red dry chillies (or any spicy red chilies)
  • 10 Garlic cloves (roughly chopped)
  • 1 inch Ginger Piece
  • 5 seeds of Meethi (fenugreek seeds)
  • 4 tbsp Jaggery (palm or cane or you can use sugar)
  • 1/3 cup Vinegar (or sufficient enough to grind masala )
Other Ingredients:-
  • 50 Tendli (Ivy Gourd / Tendlim / Tindora)
  • 2 tbsp Salt
  • 3/4 cup Oil
  • 1/2 cup Vinegar
  • Salt (as per taste )
  • Granulated white sugar (if required for more sweetness)


  • 1 Wash tendli, wipe them well. Cut each tendli into 8 parts (thin strips). Apply salt 2 tbsp salt to tendli and keep them covered in a cool place for atleast 6-8 hours (or preferably overnight). Drain out all water from tendli.
  • 2 Sun dry the tendli on a newspaper for few hours. (till you see the tendli getting wilted). After drying 50 tendlis, I got about 1 and 1/2 cups tendli.
  • 3 Grind all the using ingredients mentioned under 'For the Pickle Masala' into a fine thick paste.
  • 4 In a vessel, add the 3/4 cup Oil, add the masala , fry for a minute.
  • 5 Add in the tendli. Mix well. Add the 1/2 cup vinegar.
  • 6 Cover and cook on low flame for about 30 minutes.
  • 7 Adjust the salt and sugar. Cook for another 3 minutes. Let it cool completely.
  • 8 Store in a glass jar bottle. Allow it to mature for at least 2 weeks before consuming. (See recipe noes below for more Goan Seafood pickles)

Recipe Notes

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