Ingredients
3 tablespoons oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons ginger
3/4 teaspoon yellow mustard seeds
1 teaspoon cumin
1 teaspoon turmeric
1 green chili, chopped
5 packed cups shredded cabbage
3 medium boiled potatoes, cubed, OR 1 cup frozen peas
1/4 cup cilantro, chopped
juice of 1 lemon
2 tablespoons unsweetened flaked coconut, roasted
1-1/2 teaspoon salt
Preparation
Heat the oil in a large fry pan until sizzling. Add onions and stir-fry until golden. Add garlic and ginger, and saute another minute. Next, add mustard seeds, and fry until they crackle. Add the remaining spices and stir-fry for 1-2 minutes.
In small batches, add cabbage and stir-fry until nearly tender-crisp. Add the potatoes or the peas and chili. Mix well and cook uncovered until all the liquid has evaporated. Lastly, sprinkle the lemon juice, salt, cilantro, and coconut.
Taste for seasoning and serve warm.
