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
1. First take the chana dal and boil it with enough water. The chana dal should be cooked but not mu...
1. Fry thinly sliced tindora and keep aside 2. Heat oil add tempering of red chilli , mustard, cumi...
1. Wash the Dosakai, wipe and cut in half. 2. With the help of a spoon, clean out the seeds and the...
In a small mixing bowl, stir together cup mayonnaise, cup drained dill pickle relish, 1 tablespoon...
1 Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts...