A delicious cabbage pickle which goes well with dal, rice, roti or even bread. Ready in no time and is over in no time as well.
Ingredients:
2 cups Cabbage chopped fine
1 tsp roasted fenugreek powder
1 tsp roasted mustard powder
2 tsps Kashmiri Lal chilly powder
10 cloves of garlic minced
Juice of one lemon
10 tsps oil
1 tsp mustard
1 tsp Cumin seeds
Salt.
Method:
Tip the cabbage, roasted Fenugreek powder, mustard powder, lemon juice, chilly powder and salt into a bowl. Mix thoroughly. Heat oil in a pan. Add the mustard seeds. After they crackle add the cumin seeds. Tip the seasoning into the cabbage and mix thoroughly. Allow to stand for a couple of hours before serving, though this is one pickle that can be served immediately.
Note: I generally dry roast both Fenugreek and mustard seeds and bottle them to use in instant pickles. Saves time and is easier to grind.
Copyright © 2024 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.