Tendule Anik Tingalavoro Ghassi

Tendule(gherkins) Anik Tingalavoro  Ghassi  

Ghassi a favourite of all GSB’s. Any festival feast is incomplete without a ghassi. There are different varieties of ghassi – dhavi, soy bhajjili and sollan ghassi. The combination of tendule and tingalavoro is my innovation. I was quite skeptical about how it would taste. But to my surprise it was liked by everybody who tasted and i have made it many times. 


  1. Tingalavoro soaked overnight -1/2 cup
  2. Tendule (gherkins)-10 nos
  3. Kokum -1 medium piece
  4. Haldi (turmeric) – 1/4 tsp

For the masolu:

  1. Coconut -1/2 cup
  2. Red chillies – 4 nos

For seasoning:

  1. Mustard seeds -1/2 tsp
  2. Curry leaves-1 sprig
Tendule Anik Tingalavoro  Ghassi


  • Pressure cook the tingalavoro and keep aside.
  • Cut tendule into long strips and boil with salt and haldi.
  • When half done add the tingalavoro and kokum and boil for sometime.
  • Meanwhile grind the red chilies and coconut into a smooth paste.
  • Add this paste to the tingalavoro and tendule mixture.
  • Mix well, let it boil for a minute or two.
  • Season with mustard seeds and curry leaves.
  • Serve hot with rice.

        If you don’t have kokum you can use tamarind. while using tamarind, grind it along with the coconut and red chilies.

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