Ingredients:

• Cabbage – 450–500 grams (shredded thinly)
• Oil – 1 tablespoon (for cooking)
• Onion – 1 medium, sliced
• Green Chilies – 3–4, sliced
• Water – 1–2 tablespoons (optional)
• Tomato – 1 medium, chopped
• Salt – ½ teaspoon
• Desiccated Coconut – 2 tablespoons

Tempering (Tadka) Ingredients:

• Oil – 1 tablespoon
• Mustard Seeds – ½ teaspoon
• Garlic Cloves – 1 big, crushed
• Curry Leaves – 8–10 leaves

Method:

1. Cook the Cabbage:
   • Heat oil in a wok.
   • Add the sliced onions and green chilies. Sauté until the onions turn translucent.
   • Add the shredded cabbage. Sprinkle a tablespoon of water only if needed. Mix well, cover, and cook on medium heat for 5–6 minutes, stirring occasionally.
   • Add the chopped tomatoes and salt. Cook until the tomatoes soften and the cabbage is tender but not mushy.
   • Stir in the desiccated coconut and cook for another 1–2 minutes on low heat.
2. Prepare the Tadka:
   • In a small pan, heat oil.
   • Add mustard seeds. When they crackle, add crushed garlic and curry leaves.
   • Sauté until the garlic turns golden.
   • Pour this tempering over the cooked cabbage sabzi.
   • Cover and simmer for another 1–2 minutes to blend the flavours.

Serving Suggestion

Pairs well with chapatis, rice, or dal as part of a simple homely meal.