South Indian Cabbage Fry

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large pan over medium heat.

2. 2

   Add 1 teaspoon of mustard seeds and let them splutter.

3. 3

   Add 10 curry leaves and sauté for a few seconds until fragrant.

4. 4

   Add 2 sliced green chilies and 1 medium finely chopped onion. Sauté until the onion turns translucent.

5. 5

   Add 600g of shredded cabbage to the pan and mix well.

6. 6

   Sprinkle

7. 7

   5 teaspoon of turmeric powder and

8. 8

   5 teaspoon of salt over the cabbage. Stir to combine.

9. 9

   Cover and cook on medium-low heat for 8-10 minutes, stirring occasionally, until the cabbage is tender but not mushy.

10. 10

    Add 2 tablespoons of grated coconut and mix well. Cook for another 2 minutes.

11. 11

    Taste and adjust salt if needed. Serve hot as a side dish with rice or roti.