- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies, chopped
- 1 whole green cabbage, shredded
- 1 large yellow onion, chopped
- 1 sprig curry leaf, available at Indian markets (or substitute chopped cilantro)
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1 cup fresh grated coconut (or packaged unsweetened coconut)
- 2 cloves garlic, chopped
- In a frying pan, heat the oil until smoking. Add mustard seeds and red chilies, and cook until the seeds begin to crackle. Add the cabbage, onion and curry leaf. Stir briefly, then add the cumin, turmeric and chili powder. Cover and cook for about 7 minutes.
- Toss in the coconut and garlic. Cook 7 minutes more, stir well and serve.