Cabbage Thoran

Name: Cabbage Thoran
Total time: 25 min
Yield: 2 servings
Cuisine: indian
Ingredients: 500 g Green Cabbage; 3 pcs Garlic; 10 g Ginger; 100 g Frozen Grated Coconut; 1 tsp Black Mustard Seeds; 0.5 tsp Turmeric; 10 pcs Curry Leaves; 2 tbsp Coconut Oil; 1.5 tsp Kosher Salt; 1 pcs Lime; 2 pcs Shallot

Tender cabbage and sweet coconut, fragrant with curry leaves and warm mustard spice.

Ingredients

500 g Green Cabbage
3 pcs Garlic
10 g Ginger
100 g Frozen Grated Coconut
1 tsp Black Mustard Seeds
0.5 tsp Turmeric
10 pcs Curry Leaves
2 tbsp Coconut Oil
1.5 tsp Kosher Salt
1 pcs Lime
2 pcs Shallot

Method

Finely shred {green_cabbage}, thinly slice {shallot} and {garlic}, and mince {ginger} so the stir-fry cooks evenly and stays light.
Heat a large skillet over medium heat, add {frozen_grated_coconut}, and toast for a few minutes, stirring, until dry, aromatic, and barely golden. Transfer out so it stays fluffy.
Set the same skillet over medium heat and warm {coconut_oil}. Add {black_mustard_seeds} and cook until they begin to pop, then add {curry_leaves}, {shallot}, {garlic}, and {ginger}. Add a pinch of {kosher_salt} and sauté until softened and fragrant without browning.
Add {green_cabbage} to the skillet with more {kosher_salt} and toss over medium-high heat until it starts to wilt. Sprinkle in {turmeric} and cook, stirring often, until the cabbage is tender but still lightly textured and any moisture has cooked off so the thoran stays dry.
Fold the toasted {frozen_grated_coconut} into the hot {green_cabbage} just until evenly distributed. Turn off the heat, squeeze over {lime}, taste, and adjust with {kosher_salt} for a bright, coconut-forward finish.