Ingredients

5 Tbsp. oil
1 pinch mustard seeds
2 each green chiles, seeded and chopped
2 pound cabbage, finely shredded
1/4 tsp. turmeric
1 tsp. salt
1 pinch sugar
3/4 C. coconut, fresh, grated
2 1/2 tsp. dry mustard
2 Tbsp. water

Cooking Instructions

Heat oil in a large skillet and fry mustard seeds until they begin to pop. Add chiles, cabbage and turmeric and cook gently for about 5 minutes. Cover and cook until the cabbage is tender. Mix the dry mustard with the water to make a paste. Add the paste along with the remaining ingredients to the skillet. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread.
 
 
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