Shredded Cabbage With Coconut and Spices

Serves 4

1 tablespoon oil

2 dried chillies, broken into pieces and deseeded

1 teaspoon white lentils

1 teaspoon black mustard seeds

10 curry leaves

1 lb (500g) cabbage, finely shredded

1 green chilli, slice

½ teaspoon ground red pepper (optional)

½ teaspoon ground turmeric

½ cup (40g) freshly grated coconut or moistened unsweetened desiccated coconut

1 teaspoon slat, or more to taste

1 teaspoon minced coriander leaves (cilantro) to garnish

Heat the oil in a wok and stir-fry the dried chillies, lentils, mustard seeds and curry leaves for 1 to 2 minutes until the spices begin to crackle.  Add the cabbage, chilli, red pepper and turmeric, stirring to mix thoroughly. 

Cover, lower the heat, and cook gently for 10 to 15 minutes, stirring occasionally, until the cabbage is just tender.  Stir in the freshly grated coconut and season with slat.