1. Wash and wipe the Tindora before cutting it.
2. Put the cut Tindora in a bowl and add in the White Vinegar and Salt. Mix well.
3. Cover and leave set aside for 1-2 hours.
4. Uncover and add in the Pickle Masala, mix and make sure the Tindora is well coated.
5. Add in the Oil and mix again.
6. Transfer to a bottle or a jar and store in the fridge upto 10 days.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
Tindora 3/4 lb (350g)
Salt to taste
White Vinegar 1 Tbsp
Oil 1 Tbsp
Pickle Masala 3 Tbsp or to taste
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