About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates the country's delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:serves 2
- Active time: 15 minutes
- Total time:15 minutes
- 2 tablespoons coconut oil (or any vegetable oil)
- 1 teaspoon black mustard seeds
- 12 curry leaves
- 3 small green chilis slit lengthwise
- 2 small shallots sliced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 cups finely sliced green cabbage
- Kosher salt
- 3/4 cup freshly grated coconut
- Kosher salt
In a large lidded saucepan, heat the oil over medium-high heat until shimmering. Add mustard seeds reduce heat to medium. Add curry leaves and cook, stirring frequently, until fragrant about 15 seconds. Add chillis and stir until fragrant, about fifteen seconds. Add onions and cook, stirring constantly, until slightly softened, about 1 minute. In quick succession add the turmeric and cumin powders and stir vigorously to ensure the spices don't burn, but the oil turns yellow, about ten seconds. Add the cabbage and salt and stir fry until just starting to wilt, about 1 minute. Put the lid on and let the cabbage cook, stirring occasionally, until wilted, 7 to 10 minutes. Remove lid, if the cabbage has released water, turn the heat up and dry it off. Once dry, add the grated coconut and stir until it's nicely mixed into the cabbage, about 30 seconds. Season to taste with salt and serve hot with rice and daal, or puris (deep fried bread).