A flavorful and easy-to-make cabbage stir-fry with a touch of spice and coconut.
Heat the vegetable oil in a large skillet over medium heat.
Ensure the oil is hot enough to make the mustard seeds sizzle.
Add the mustard seeds to the hot oil and let them pop.
Cover the skillet to avoid seeds popping out.
Add the shredded cabbage to the skillet and stir to coat with the oil and seeds.
Stir gently to avoid breaking the cabbage strands.
Sprinkle the turmeric, chili powder, and salt over the cabbage and mix well.
Adjust the chili powder to your spice preference.
Cover the skillet and let the cabbage cook for 10 minutes, stirring occasionally.
Stir occasionally to prevent sticking.
Add the grated coconut to the skillet and mix thoroughly.
Ensure the coconut is evenly distributed for consistent flavor.
Cover and cook for another 5 minutes until the cabbage is tender.
Check the cabbage for doneness before turning off the heat.
Serve the stir-fry warm as a side dish or main course.
Garnish with fresh herbs like cilantro for added flavor.
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