Green Chillies 3
Coconut (grated) 3 tbsps
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Curry Leaves 10
Salt to taste
Method of preparation:
Remove the outer skins and shred the cabbage with a food processor.
Remove stems, wash and finely chop green chillies.
Peel, wash and finely chop onions.
Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves.
When mustard seeds start to splutter, add chopped green chillies, minced onion, shredded cabbage and salt
Cook covered over medium-high flame for 5-10 minutes or until the cabbage is cooked and tender.
Then add coconut and squeeze the lemon juice.
Stir well and serve with rice or roti.
Notes: Don’t overcook cabbage.