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METHOD 1-Wash and wipe the tendlies with dry napkin, trim the both ends. 2-Cut each tendli lengthwise into four, then again cut them from the centre into half and make 8 pieces out of each tendli. 3-Put them in a bowl, add red chili powder, mustard, fenugreek and salt and mix well. 4-Heat oil in a pan crackles hing and onion seeds, remove from the fire, add vinegar and pour over the tendli. Mix well again. 5-Put in a glass jar, shake well and keep aside for 8-10 hours. Achar is ready to serve. If refrigerated it can be store for 15 days.

About Anil Kumar

Chef at Mayuri Farms and Restaurant