Step 1

Place coconut, green chilies, onion and turmeric in the bowl of a food processor. Grind to a coarse paste. Set aside.

Step 2

Heat oil in a frying pan over medium-high heat. Splutter mustard seeds. Fry curry leaves. Add ginger, and fry for a few seconds. Add coconut mixture. Fry, stirring, for a minute. Add cabbage. Season with salt. Mix well. Cook, covered, for 3-4 minutes or until cabbage is tender. Serve with rice.