Garlic and Tendli Pickle
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 10474 times
Pickles generally have high salt content and therefore not advisable for those with high blood pressure. Here is a pickle that is strikingly out of the ordinary. The garlic and tendli pickle, you will be happily surprised to note, has just half a spoon of salt! in this case, garlic is the wonder ingredient. It not only enhances the flavour and aroma of tendli, it also acts as a salt substitute and helps lower blood pressure. Chop the garlic very finely to highlight its sharp flavour.
- Heat the oil in a non-stick pan, add the asafoetida, green chillies, garlic, and tendli and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared masala and mix well and sauté on a medium flame for 1 minutes.
- Keep aside to marinate for atleast 2 to 3 hours.
- Store in an air-tight container for 7 days in a refrigerator.
Nutrient values (Abbrv) per tbsp
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