Method of Preparation
Chop cabbage, onion, carrot and ginger into long thin pieces. Cut the green chillies into round pieces. Heat oil in a Kadai and add mustard seeds. Let it pop well and add red chilli chopped into long pieces, ginger and curry leaves. Sauté just for a few seconds. Add the sliced vegetables and green chillies, a pinch of turmeric powder, salt to taste and mix all the ingredients well. Keep it on a very low flame for 2- 4 minutes closing the lid tightly. Add the grated coconut and cook again for another 2-3 minutes. |
