Instructions:

Yield: 4 servings

5 tbsp Oil
1 pinch Mustard seeds
2 ea Green chiles, seeded & chopped
2 lb Cabbage, finely shredded
1/4 tsp Turmeric
1 tsp Salt
1 pinch Sugar
3/4 cup Coconut, fresh, grated
2 1/2 tsp Dry mustard
2 tbsp Water

Heat oil in a large skillet & fry mustard seeds until they begin to pop. Add chiles, cabbage & turmeric & cook gently for about 5 minutes. Cover & cook until the cabbage is tender.

Mix the dry mustard with the water to make a paste. Add the paste along with the remaining ingredients to the skillet. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread.