until the seeds pop, about 30 seconds.
Be careful not to burn the curry leaves or
coconut. The seeds can pop out, so keep
a lid handy.
- Add the cabbage and salt. Cook,
stirring regularly, for 2 minutes until the
cabbage just wilts. - Add the chiles. Serve immediately as
a warm salad, cold, or with roti or
naan.
Note: There is nothing better than
freshly grated coconut, but if you cannot
find it, use the dry, grated variety from
the grocery store. Just make sure it is
unsweetened.