Bhindi Til ka Achaar
by Tarla Dalal
Added to 58 cookbooks
This recipe has been viewed 43626 times
This is one of the rarer pickles, not seen often. Crisp ladies fingers coated with sesame seeds along with pickling spices and mustard oil. Lemon juice added to the bhindi removes its stickiness and leaves it tart and crisp. Serve it as soon as it is prepared to enjoy the clean and fresh flavours of this pickle.
- Combine the bhindi, lemon juice, salt and turmeric powder and mix well. Leave aside for 10 minutes. Discard the water from the bhindi.
- Add the chilli powder, sesame seeds and red marinade and toss well.
- Serve immediately.
- Store refrigerated in a glass jar or an air-tight container for upto 2 days.
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