5 MINUTE KERALAN CABBAGE STIR FRY

1 tablespoon olive oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
12 curry leaves
1 green chilli, sliced
1/2 wombok cabbage , thinly sliced (approx 5 cups)
1 teaspoon sea salt flakes
1/2 teaspoon ground turmeric
1/4 teaspoon ground chilli powder (optional)
1 teaspoon raw sugar (optional)
1/4 cup fresh grated or shredded coconut
1/2 cup coriander leaves, chopped

Heat oil in a wok on high. Carefully add mustard seeds, fenugreek seeds, curry leaves and chilli.

In a few seconds when the seeds start to sizzle and spit, add the cabbage and all the spices and seasonings. Reduce heat to medium.

Mix well and cook for approximately 1-2 minutes until cabbage is glazed over and starting to wilt.

Remove from heat. Check for seasoning. Garnish with coriander leaves and serve hot with rice and mains.

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