- 1 large head of cabbage shredded
- 1 packed cup shredded coconut
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds and 1 tsp black peppercorns pounded together coarsely
- 2 green chilies minced
- 1 tbsp grated ginger
- 1/2 tsp turmeric
- 1 sprig curry leaves 10-12
- Juice of 1/2 lemon
- Coriander leaves for garnish
- Salt to taste
In a large bowl, mix together the cabbage, coconut, ginger, turmeric, green chilies, and some salt. Set aside.
Heat the oil in a large saucepan. Add the mustard seeds and when they sputter, add the cumin and pepper. Stir for a few seconds. Add the curry leaves and stir-fry for 30 seconds more.
Add the cabbage-coconut mixture. Stir well to combine.
Turn the heat to medium-low, cover the saucepan, and cook the cabbage for 15-20 minutes, or until it’s quite soft. Stir frequently to ensure it doesn’t stick at the bottom. If needed, add a couple of tablespoons of water.
When the cabbage is quite tender, add to it the lemon juice and coriander leaves. Add salt f needed.
Serve hot or warm.