2 cups - shredded green cabbage
2 tsp - coconut oil
1 tsp - cumin seeds
1 small cooking onion, thinly sliced
1 tsp - minced ginger
2 finely chopped green chilies or to taste
½ tsp - Turmeric powder
4 tbsp - shredded coconut (unsweetened)
½ tsp – iodized salt
1. Heat oil in a skillet, add some cumin seeds and let it sizzle.
2. Add the finely sliced onion, minced ginger and sauté for 2-3 minutes.
3. Add the shredded cabbage, green chilies, turmeric powder and stir gently for about a minute.
4. Cover with a lid and cook the cabbage over medium heat for 5 minutes, stirring once.5. Once it's cooked tender, stir in shredded coconut and sprinkle salt on top.
Recipe courtesy of Krisha Indian Cooking school: