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Method:
Ground green chilies, grated coconut and
cumin seeds. Keep aside. In a pan, fry shredded cabbage on
low heat until the cabbage softens. Add turmeric powder and salt
to taste. Add ground ingredients and mix. In a separate
frying pan, heat oil and fry mustard seeds, urad dhal, red chilies and
curry leaves until fragrant. Add into cooked cabbage and
stir-fry for a further 2 - 5 minutes. Serve hot or cold with
steamed jasmine rice.
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