Step 1: Prepare the Tindora

Wash the tindora thoroughly. Trim the ends. You can either slice them lengthwise into four pieces or smash them whole using a mortar and pestle.

Step 2: Sauté Aromatics

Heat coconut oil in a pressure cooker or a pan over medium heat. Once hot, add the smashed garlic and sauté until it becomes fragrant and lightly golden.

Step 3: Add Spices

Add the chopped green chillies and sauté for a moment. Then, add the crushed pepper, coriander powder, and chilli powder. Stir quickly for a few seconds to cook the spices.

Step 4: Cook the Tindora

Immediately add the prepared tindora to the cooker. Mix well to ensure all the pieces are coated with the spice mixture.

Step 5: Pressure Cook

Add salt to taste and a small amount of water (about 2-3 tablespoons). Mix everything together. Close the lid of the pressure cooker and cook for exactly one whistle. If using a pan, cover and cook for 10-12 minutes until tender.

Step 6: Roast on Tawa (Optional but Recommended)

Once the pressure has released naturally, open the cooker. For a drier, roasted texture, heat a tawa (flat griddle). Transfer the cooked tindora mixture onto the hot tawa and spread it out. Fry for a few minutes, stirring occasionally, until the excess moisture evaporates and the tindora becomes slightly crispy and roasted.

Step 7: Serve

Your Gherkins Fry is ready. Serve it hot as a side dish with rice and dal, or with chapatis.

• You can either slice the tindora lengthwise or smash them in a mortar and pestle for a different texture.

• Using coconut oil adds a traditional South Indian flavor, but any regular cooking oil can be used.

• For a version without garlic, you can temper the oil with mustard seeds and a pinch of asafoetida (hing).

• Cooking in a pressure cooker is faster, but the same dish can be made in a pan/kadai; it will just take longer to cook.

• For a crispier, roasted texture, transfer the cooked tindora to a hot tawa (griddle) and fry for a few minutes.

• A non-garlic version can be made by tempering with mustard seeds and asafoetida.

• The dish can be prepared by slicing the tindora instead of smashing it.