tenDli fry

gherkin fry

I simply love this tendli-fry. The speciality of this fry is that the tendli is crushed rather than cut. This allows the spices to enter the inside and also gives a unique taste as each tendli can be eaten whole.



  • tendli - about 15
  • Chilli powder - 1 teaspoon
  • Salt to taste
  • Oil for frying


  • Crush each of the tendli with a small weight (crusher) so that the tendli is flattened out and breaks.
  • Now add salt and set aside for 2 minutes. Now squeeze the gherkins to get rid of the excess salt water.
  • Add chilli powder to taste and spread evenly.
  • Shallow fry on a tava with generous quantity of oil on a very low flame. Tendli takes a little longer to cook compared to most of the other vegetables. Serve with daal and rice.

Preparation time: 30 minutes