Tindora in Lemon Juice

Ingredients:

Tindora 10
Fresh Lemon Juice 1/2 Cup
Green Chiles 3 – 5
Salt 1 tsp app. or as required

Method of preparation:

Peel, remove little bit of both ends, wash and pat dry the tindora.
Chop the tindora vertically twice.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

In a non reactive jar, add lemon juice and salt.
Stir to dissolve the salt.
Then add sliced tindora and green chiles.
Leave the tindora to mature for good 6 – 8 hours.
The tindora lose their green color just like green chiles do.
Serve pickled tindora with dal rice or with yogurt rice.