Name: Keralan Cabbage Thoran
Yield: Serves 2
Cuisine: Indian
Ingredients: 2 carrots, peeled and cut into fine matchsticks or coarsely grated; 250 g hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces; 2 fresh green bird’s-eye chillies, sliced into very thin rounds, with seeds; ½ tsp ground turmeric; 2 tsp black mustard seeds; 2 dried red chillies, each broken into several pieces; ½ tsp coarsely ground black pepper; 3 tbsp coconut oil or vegetable oil; good pinch of salt; 30 g (or 4 cm piece) fresh ginger, peeled and very finely grated; handful of fresh coriander leaves, finely chopped; 100 g fresh grated coconut, or 2 tbsp desiccated coconut (optional); 1 tsp cumin seeds; juice of ½ lemon (optional); 10 fresh curry leaves, roughly chopped (optional)

This is a dry cabbage stir-fry that is delicious eaten with just a poppadum or two. Cabbage pairs brilliantly with chilli, mustard seeds and ginger and this dish is one of many regional Indian variations on the theme. Don’t worry if you don’t have the curry leaves or coconut – the recipe will work well without them.

Ingredients

3 tbsp coconut oil or vegetable oil
2 tsp black mustard seeds
10

Method

Heat the oil in a heavy-based saucepan or wok over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves (if using), cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger, fresh chilli, turmeric, salt and pepper and fry for another 30 seconds. Watch out – the mustard seeds will pop and spit.

Stir in the cabbage and carrots and cook, co