Method
Shred the cabbage finely.
Heat 2 teaspoons of oil in a pan and add the mustard seeds, cumin seeds, urad dal, bengal gram, dried red chilli, asafoetida and a few curry leaves.
When the mustard seeds splutter, add the chopped green chillies. Stir for a few seconds. Add the chopped cabbage, green peas, salt and 2 tablespoons water. Cover with a lid and cook on high heat till the vegetables are tender. Add the grated coconut. Mix well.
Serve hot.
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