Curried Indian Cabbage (Cabbage Thoran)

1 cup grated coconut (do not use sweetened variety)
1 jalapeño pepper, finely chopped
1/3 cup yellow or white onion, finely chopped
1/8 teaspoon turmeric
1/2 teaspoon salt
1/2 tablespoon water
1 1/2 tablespoons coconut oil
1/2 teaspoon black mustard seeds
15 (2-inch-long) curry leaves; if smaller, use more
1/2 medium head of cabbage, grated

Combine the grated coconut, jalapeño pepper, onion, turmeric, salt and water in a bowl.

Heat oil in a large skillet set over medium-high heat. Add mustard seeds to the pan. When seeds start popping, add the curry leaves. Add coconut mixture and sauté for 3 minutes over medium heat.

Add cabbage and mix thoroughly. Cover pan and cook over low heat for 7 to 10 minutes, until cabbage is just tender. Discard curry leaves before serving. Serve immediately. This dish is usually served with rice.

Makes 6 servings.

Per serving: Calories 101 (66% fat) Fat 8 g (7 g sat) No cholesterol Sodium 174 mg Fiber 3 g Carbohydrates 8 g Protein 2 g