1 pound green or white cabbage, very finely shredded
1/2 cup water
Freshly grated coconut, to garnish
Mustard seeds cooked in hot oil until they “pop” have a sweet, nutty taste, and are a classic flavoring for many Indian vegetable dishes. They work well here combined with lightly cooked, sweet and tender cabbage.
1Heat the oil in a large, nonstick frying pan over medium heat. Add the mustard seeds; when they start to “pop,” add the curry leaves and urad dhal. Stir-fry for 2-3 minutes or until dhal starts to brown.
2Stir in the onions and red chiles. Cook over high heat, stirring often, for 4-5 minutes or until the onions soften. Add the turmeric and the cabbage and stir and cook for 2-3 minutes. Add the water, cover, and cook gently for 5-7 minutes or until the cabbage has softened but still retains a crunch. Season and serve immediately, sprinkled with freshly grated coconut.