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Cabbbage, Green Chilies, and Coconut

Vegetables, also Vegetarian Foods

Cabbbage, Green Chilies, and Coconut
1 small green cabbage, about one and a quarter pounds
4 fresh green chili peppers
1 teaspoon salt, or to taste
1/2 teaspoon turmeric
2 Tablespoons corn or canola oil
1 teaspoon mustard seeds
1 hot red chili pepper, halved
A few curry leaves (optional)
3/4 cup freshly grated coconut
1. Cut the cabbage in half. Cut out the thick core and cut the leaves finely, as you would for coleslaw. A food processor will do this job very well.
2. Place the shredded cabbage in a colander, rinse it under running water, and drain.
3. Cut the green chili peppers into thin strips and combine them with the cabbage, then sprinkle the salt and turmeric over the shredded cabbage, and mix well.
4. Heat the oil in a heavy-bottomed wok or medium to large skillet and add mustard seeds. When they start spluttering, add the red pepper, curry leaves, and cabbage, and stir-fry for a two or three minutes. Reduce the heat to low, sprinkle a tablespoon of water over the cabbage and cover the pan. After two minutes, remove the cover and stir gently. Sauté cabbage for five to eight minutes more, stirring occasionally. When the cabbage is well cooked, sprinkle the grated coconut on top and stir gently, then serve when hot.

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