Bell Pepper Cabbage Pacchadi

2 bell peppers and left over ¼ cabbage were waiting there for me to decide what to turn them into. After a little contemplation I decided on pacchadi. Being a great fan of Andhra pacchadis, it is something I easily resort to. While bell peppers gave this pacchadi a wonderful flavor, cabbage added the right texture and together ended into a very satisfying side dish.

Ingredients
2 large bell peppers cut into small pieces
¼ cabbage chopped
7 – 8 green chilies chopped (adjust to taste)
2 garlic pods chopped
1 tsp cumin
1 tbsp black gram
1 tbsp coriander
Few curry leaves
Goose berry size tamarind
2 tsp oil
Salt to taste

In a pan heat 1 tsp oil, add green chilies and garlic, sauté for a minute, add cumin, black gram, coriander and curry leaves.

Sauté till the dals are roasted. Remove form flame and set aside.

In another pan, heat a tsp of oil and sauté the bell peppers and cabbage. Cook on medium heat, stirring frequently till the veggies are tender but not mushy.

Let it cool.

Soak tamarind in 2 tbsp of warm water.

Blend the roasted seasoning into coarse powder. Add tamarind and blend it into a paste.

Blend the roasted veggies into a coarse paste.

Add them together with the required amount of salt.

Eat it with hot rice and ghee (optional) or use it as a spread on bread.