Instant Pagila / Kantola Pickle
In little water soak the tamarind for about 10 mts , then squeeze it well n throw the residue .
Wash the kantola and then chop them into 2 inch cubes ... Apply salt n set aside for 1/2 an hour ...
Squeeze it well n deep fry in oil .
Remove on a tissue paper to drain the excess oil .
In a kadai add oil , Mustard seeds and when it stops sputtering add hing, curry leaves ,chilly powder , then add tamarind water ..boil for a while , add in the fried kantola cubes n mix well !
Note : This pickle can be preserved only for a day or two .