INGREDIENTS
1 tablespoon coconut oil/ olive oil
½ teaspoon black mustard seeds
½ small red onion chopped finely
4-5 curry leaves
1 inch Pandan leaf ( optional)
4 cups of shredded cabbage
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon red chili flakes
1/2 teaspoon salt
DIRECTIONS
Heat the pan on medium and add the oil to the pan.
Add the mustard seeds and let them pop.
Next, put in the chopped onion, curry leaves, pandan leaf, shredded cabbage, and turmeric powder. Give it a mix and let it cook for 10-12 minutes.
Make sure to stir regularly so the cabbage cooks evenly.
After 12 minutes, add the salt, red chili powder, red chili flakes mix well, and cook for another 3 minutes.
Serve warm.
To make this kid-friendly leave out the red chili powder and red chili flakes.
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