CHINESE CABBAGE PICKLE

 INGREDIENTS

1. Cabbage                 1 cup
2. Chilly powder        5 tsp
3. Salt                          2+3 tsp
4. Turmeric                  1 tsp
5. Hing                         1 tsp
6. Ginger-garlic paste  1 tbsp
7. Lemon                      1

TO POWDER:-

1. Mustard seeds          3 tsp
2. Methi seeds              1/2tsp

FOR SEASONING:-

1. Mustard seeds          1/2 tsp
2. Oil                            1 cup

METHOD:-

• Separate the flowers and soak in water adding 3 tsp of salt for an hour.
• Drain the water and dry on a kitchen towel for 1 hour.
• Cut into square pieces and put in a glass bowl.
• Heat little oil and add ginger-garlic paste and fry for a minute.
• Pour on the cabbage, add chilly powder, turmeric, 2 tsp salt, lemon juice.
• Dry fry mustard seeds, methi seeds, powder and add to the cabbage.
• Mix well and heat the remaining oil, crackle the mustard seeds and add hing.
• Pour on the cabbage and mix thoroughly. Let it cool down.
• Close the lid and keep it in an airtight container.
• Use it after 15 days. Serve with chapati, dosa ad curd rice.