Tindola Pickle

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Yields1 Serving
Ingredients
 200 g Tindora (Ivy Gourd)
 2 tbsp Methiyano Masalo
 2 tbsp Oil
Directions
1

Wash and clean and dry the tidola.

2

Cut the tidola in small circle thin slices. Transfer the tidola slices in a bowl and add methiyano masalo and leave aside for 2 hours and then add oil to this and mix well.

3

Leave aside for 6 to 7 hours before using to eat or serve.

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Ingredients

Ingredients
 200 g Tindora (Ivy Gourd)
 2 tbsp Methiyano Masalo
 2 tbsp Oil

Directions

Directions
1

Wash and clean and dry the tidola.

2

Cut the tidola in small circle thin slices. Transfer the tidola slices in a bowl and add methiyano masalo and leave aside for 2 hours and then add oil to this and mix well.

3

Leave aside for 6 to 7 hours before using to eat or serve.

Tindola Pickle