Randhaiche Lonche | Tendli Carrot Popaiche Lonche
Prep time: 30 mins + time to sun dry/dehydrate the vegetables – anywhere between 2-4 days
- 500 grams ivy gourd (tendli), quartered lengthwise
- 500 grams carrots, cut into thin slices, about 1″x1/4 inch
- 500 grams raw papaya, cut into thin slices, about 1″x1/4 inch
- 500 grams hog plums (ambade) deseeded and thinly sliced (optional) * see notes
Masala Powder/ Spice Blend (enough for 100 grams of dried vegetables)
- 20 long dried red chillies, deseeded (Use Bedgi or a mix of Bedgi and Kashmiri chillies)
- 1 teaspoonp mustard
- 1 teaspoon cumin
- 1/2 teaspoon peppercorns
- 1/2 teaspoon turmeric powder
- 1 teaspoon split yellow pigeon peas (tuvar/toor dal)
- 1 teaspoon split green gram (skinless) (moong dal)
- 1 teaspoon while sesame (til)
- 1 cup (240ml) water
- salt (we used table salt) * see notes
- 1/4 cup (60ml) vinegar (reduce or skip this quantity if you are using hog plums in the veg mixture)
- 1-2 tablespoons of sugar if required
- 100 ml of gingelly (sesame) oil * see notes
- 1 teaspoon mustard
- 2-3 green chillies cut into 1/4 inch pieces
- 8-10 cloves of garlic cut into pieces
- 1 inch ginger cut into small pieces
- 1/2 teaspoon asafoetida (hing)
- 10-15 curry leaves
Dehydrate/Sun-dry the vegetables:
1. In a bowl mix the cut vegetable pieces with generous amounts of salt (*see notes), cover with a well fitting lid so that no moisture gets in and keep aside in a clean, dry corner of your kitchen. Keep aside for 2 days and give it a good mix once a day.
2. After 2 days discard any excess water that gets released from the vegetables and spread the vegetables on a large baking sheet/plate lined with muslin cloth and sun dry them for 2-3 days or till they completely dry. *see notes
Make the salt-sugar-vinegar solution
Boil all the ingredients together for a few minutes (till the mixture comes to a full boil) and remove from heat. Cool completely.
Make the spice blend:
1. Dry roast all the ingredients mentioned under ‘Masala Powder/Spice Blend‘ one by one and grind them to a fine powder. The amount of this spice blend is enough for 100 grams of dried vegetables.
2. In a bowl, add the spice blend to the dried vegetables (100grams) and mix well. Add the salt-sugar-vinegar mixture little by little and keep. Mix the vegetables with masala powder and add the water solution little by little and mix it well. Cover the bowl and keep it overnight.
Temper/Season the pickle:
In a small tempering pan heat the sesame oil. When it is hot, add the mustard and when they stop spluttering add these ingredients one by one in this order – garlic, ginger, green chillies, asafoetida (hing) and curry leaves stirring them for a couple of seconds after each addition. Let the curry leaves fry for a few seconds and then remove this pan from the heat and allow to cool
Once the oil has cooled, add this tempering to the vegetables, mix and transfer into a clean, dry, sterilized glass or ceramic jar. For a longer shelf life refrigerate the pickle.
1. The hog plums are optional. Instead of using them you can use vinegar
2. If thoroughly dried in the sun the dried vegetable mixture can be stored (at room temperature) in an airtight container for about 6 months in order to prepare the pickle any time you like. A reader has tried drying the vegetables in the sun. Here is her experience “Tried the pickle and came out very well. Thanks Shireen. Do not have hot sun so dried the vegetables in the oven. Turned on oven to 150F for a few minutes and then turned off and left the light on. Did this every day for four days, worked perfectly.”
3. The salt to be used for the vegetables before drying them is an approximation. At least 2-3 tablespoons of fine salt is used for every 500 grams of vegetables.
4. The amount of salt to be added to the salt-sugar-vinegar solution should be adjusted according to the amount of salt added to the vegetables before drying them.
5. This pickle needs gingelly oil is which is the Indian version of sesame oil. Do not use the oriental one used for Chinese food..that is totally different. If you are living outside India you can look for gingelly/sesame oil in any Indian store. It would be stocked alongside mustard oil and coconut oil usually.