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Description : We can eat this pickle immediately after preparing this. no need to rest it for days together for gud taste.

Recipe of Cabbage Pachadi
Ingredient Name	Unit	Quantity

cabbage	cup	2
Fenugreek	tbsp	1
hing	pinch	2
mustard seeds	tbsp	1
Oil	tbsp	10
red chilli	number	3
red chilli powder	tbsp	3
salt	tbsp	1
tamarind	grams	20
turmeric	pinch	2
Directions \| How to make Cabbage Pachadi

1. cut cabbage into pieces. 2. Take 1 kadai and on the stove. after heating it a little bit, put fenugreek seeds and fry them till they becomes dark in color. Keep them a side. 3. Now pour 2 spoons of oil and heat it. 4. add washed cabbage, tamarind, turmeric and salt. 5. after 2 mins, add some water and put a lid on it. 6. meanwhile mix it well. 7. powder the fenugreekseeds, and mix with the cabbage mixture. 8. after the cabbage boils, keep aside, and let it dry for 5 mins. 9. mix it well without water in a blender. 10. take another kadai, pour remaning oil, and let it for heat. add mustard seeds, red chilli, hing. off the stove. After 2 mins add red chilli powder. and finally the blended paste. mix well. Cabbage pickle is ready. It can be preserved in refrigirator for 3-4 days.
Recipe Tips
Had it with rice. it gives very gud taste.

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