Cabbage with Coconut Poriyal

 Serves 4

2 tablespoons corn oil

4 to 6 curry leaves (optional)

1 teaspoon black mustard seeds

2 teaspoons urad dal

4 cups shredded cabbage

1 teaspoon minced fresh ginger

½ green chilli pepper, chopped

½ teaspoon salt (more, if desired)

1 tablespoon freshly ground or unsweetened powdered coconut

Place oil in a wok or skillet over medium heat.  When oil is hot, but not smoking, stir in curry leaves, mustard seeds, and urad dal.  Cover and fry until mustard seeds burst (listen for popping sound) and urad dal is golden. 

Add cabbage, ginger, and green chilli pepper.  Stir well into seasonings and add salt.  Cover and cook over low heat until cabbage is tender (about 3 minutes) but still crisp. 

Add the coconut and stir well.