Wash, pat dry to remove all the moisture and cut the tendli lengthwise into 4 pieces.
Apply salt and turmeric powder. Mix well and leave in the sun for an afternoon to dry. Let it naturally sun dry.
Mix all the dry ingredients together and blend into a fine paste using vinegar.
Heat the oil in a deep pot.
Add curry leaves and let them crackle.
Add the tendli. They should be covered with oil completely.
Now add the masala and fry until the tendli get slightly cooked.
Add a little sugar to cut the spice.
Check for taste and add more salt or sugar if needed.
Cook on a slow flame throughout.
Let it cool completely before bottling the pickle.