By Shireen Jamooji
Masala: 120gm grated coconut 1 tsp coarsely crushed cumin seeds 4 garlic cloves roughly chopped 1 green chilli Thoran: 3 tbsp vegetable oil 800gm white cabbage 2 tsp black mustard seeds 1 mild dried red chilli 100gms onion 12 fresh curry leaves 1 tsp turmeric powder Salt to taste
Grind the masala ingredients with 100 ml of water into a smooth paste. Roast the mustard seeds with a spoon of oil in a heavy pan on medium heat until they splutter.
Add the dried chilli and chopped onions. Fry for a minute and add the curry leaves. Add some turmeric and stir well. Finally add the cabbage and stir to coat it all in the masala mixture.
Cook it on a low heat with a lid until soft, add the coconut paste and then cook for another 5 minutes. Garnish with fried curry leaves, coriander and serve hot.