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. |
