Cabbage – 3 cups, finely chopped
Carrots – 1.5 cups, grated
Red Pearl onions -4 nos, finely chopped (or use a yellow onion)
Green chilli- 2-3 nos., chopped
Turmeric powder -1/4 tsp
Grated coconut -1/3 cup
Cumin seeds -1 tsp
Coconut Oil -1 tbsp
Mustard seeds -1 tsp
Curry leaves- few
Salt to taste
Heat coconut oil in a heavy pot. Add mustard seeds and allow to splutter.
Add cumin seeds, green chillies, curry leaves and onion. Add a teaspoon of salt and saute until onion becomes soft and translucent. Then add cabbage and carrot. Add turmeric powder and another teaspoon of salt. Mix well. Add a few tablespoons of water, so the cabbage and carrot do not stick to the bottom of the pan. Cover and let cook for about 10 minutes. Then take the cover off and add grated coconut. Cook for another 3 or 4 minutes.
Serve with rice and any protein of your choice, such as fish curry, chicken curry or dal (lentils).
This is a good way to add veggies and bulk up your meal instead of rice. You can any type of cabbage you like. I used red cabbage this time.