Ingredients

• 3 kgs cabbage, grated
• 2 kgs carrots, diced 
• ½ kg beans, chopped  
• 3 tablespoons mustard seeds
• 20 curry leaves
• 12 red chilies, broken
• ½ kg onions, finely chopped 
• 6 green chilies, slit
• 3 tablespoons salt
• 3 tablespoons turmeric 
• 3 tablespoons chili powder

For Coconut mixture

• ½ kg coconut, grated
• 4 green chilies
• 10 cloves garlic
• 3 tablespoons cumin seeds 
• 9 tablespoon coconut oil

Instructions

1. Heat oil in a large wok, add mustard seeds, stir until they pop.
2. Add curry leaves, red chilies and fry 1 minute.
3. Add onion and green chili and cook on medium heat until onions are light golden brown in colour.
4. Add beans, carrots, and cabbage sauté for 5 minutes on low heat.
5. Add salt, turmeric powder and chili powder. Mix well into vegetables.
6. Cover with a lid and continue to cook for 10-15 minutes until vegetables are cooked through.
7. In the meantime, in a food processor grind grated coconut, green chilies, garlic, and cumin seeds.
8. Add the coconut mixture to the cooked beans-carrot-cabbage.
9. Cook on medium-high heat for 8-10 minutes.
10. Adjust seasoning and serve hot.