INGREDIENTS:
Cabbage - 150 gms shredded
Curry leaves - 8-10 nos
Green chillies - 2-3 nos slit
Hing (Asofoetida) - a pinch
Mustard seeds - 1/2 tsp
Jeera seeds - 1/2 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Coconut grated (fresh) - 1/4 of the cup
Coriander leaves - 1 tbsp chopped
Oil - 2 tbsp

METHOD

1. Heat oil in a pan, add hing, curry leaves, green chillies, mustard and jeera seeds fry well add the shredded cabbage and mix well.
2. Add in all the masalas and cover and simmer for 2-3 minutes.
3. Open and mix well, check for salt.
4. Put off the flame garnish with freshly grated coconut and chopped coriander leaves.
5. Serve hot!