Cabbage

Ingredients:

Cabbage: 1/2 kg shredded
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1 tsp
Whole red chilly: 4
Curry leaves: 6
Turmeric powder: 1/2 tsp
Chilly flakes: 1/2 tsp
Salt to taste
Lemon: 1/2
Desiccated coconut: 3 tbsp
Green chillies: 2 chopped
Cilantro: 1 tbsp chopped
Garlic paste: 1/2 tsp
Tomato: 1 blended

Directions:

1. Heat oil on a medium to low heat.
2. Add the mustard and the cumin seeds and cook for a minute.
3. Add the whole red chilly and the curry leaves, cook for another minute.
4. Add the garlic paste and the turmeric powder, stir for a couple of seconds.
5. Add the cabbage, chilly flakes and salt, cover and cook for three minutes.
6. Add the blended tomato, stir to combine, cover the pan and cook till the water dries (about three minutes).
7. Add the coconut, lemon juice, cover and simmer on very low heat for about three minutes.
8. Top with chopped cilantro and green chillies.
9. Serve with rice or nan.