• 1 kg tinda
• 2 tsp Turmeric powder
• 4 tsp mustard seeds
• 3 tsp coriander powder
• 3 tsp aniseed
• 2 tsp fenugreek seeds
• 2 cups Mustard Oil
• 2 tsp red chili powder
• salt to taste

Peel and cut tinda into 4 pieces each.
Boil the tinda in salt water until nearly tender.

Put on basket to drain.

Roast aniseed, fenugreek and mustard seeds until light brown, grind coarsely.

Mix ground ingredients, turmeric, salt, red chili pepper and oil together and mix boiled tindas.
Put in a clean jar.

Leave for 6 days and shake it once daily.
Serve after one week.

by Pak101.com (few years ago!) / 1514 views