Name: Savoy cabbage thoran
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as a side
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 2 tsp brown mustard seeds; 1 tsp cumin seeds; 6 curry leaves; 1 large onion, finely sliced into half moons; 1 red chilli, deseeded and finely diced; ½ tsp ground turmeric; 350g Savoy cabbage, outer leaves removed, cored and finely shredded; 100g finely grated fresh coconut or rehydrated desiccated coconut; fresh coriander, finely chopped; ½ lime, juiced

Spiced savoy cabbage thoran in a skillet with a serving spoon and two lime wedges

2 tbsp vegetable oil
2 tsp brown mustard seeds
1 tsp cumin seeds
6 curry leaves
1 large onion
finely sliced into half moons
1 red chilli
deseeded and finely diced
½ tsp ground turmeric
350g Savoy cabbage
outer leaves removed, cored and finely shredded
100g finely grated fresh coconut or rehydrated desiccated coconut
fresh coriander
finely chopped
½ lime
juiced

Method

step 1
Put the oil in a large, deep, lidded frying pan over a medium heat. Once hot, fry the mustard seeds, cumin seeds and curry leaves for 2 mins until fragrant, and the seeds start to pop. Add the onion and chilli, and fry for 3-4 min or until softened, then add the turmeric and a pinch of salt, cooking for another minute.
step 2
Add the cabbage with ½ tsp of salt, stir together, then cover. Leave to cook for 10 mins until the cabbage is tender. Stir in the coconut and, with the lid off, cook for a further 2-3 min or until the coconut is heated through. Stir through the coriander and lime juice, season to taste, then serve.