Recipe by: Veena Poojari
Source: Veena Poojari
- 2 cups sliced green cabbage
- 1 cup sliced purple onions
- 6-8 Daley Chilies, deseeded
- Salt, to taste
- Soak the Daley Chilies then grind them coarse.
- Mix the above ingredients in a bowl and refrigerate until cool and flavor of the chili is soaked.
Download PDF here: Bhutanese Pickle and Chilli Salad