Thoran ~ Dry curry of Cabbage, Carrot & Coconut

Of course, the recipe is for Cabbage, but you can use whatever you have avaiable. I mixed Curly Kale and Savoy Cabbage.
This is another Keralan dish from Rick Stein's India.

Tarka Dal top, Thoran below.

Ingredients

3tbsp coconut oil (readily available online) or you can use Sunflower, Rapeseed, Peanut etc
3 tsp black/ brown mustard seeds
2 tbsp fresh curry leaves* (I use 2 tsp Curry leaf powder - dried leaves don't seem to do much)
1 tsp cumin seeds
2 or 3 dried kashmiri chillies - ripped into 2 or 3 pieces each
30g/ 6cm piece root ginger, finely grated
3 cloves garlic - finely chopped and mashed to paste (*Optional)
1 tsp turmeric
1 tsp salt
1 tsp coarsely ground black pepper
Greens! I used 1 medium savoy cabbage, chiffonaded to about 5mm and half a typical supermarket bag of curly kale
2 carrots, diced to 1/2cm or so
2 fresh green chillies, sliced into thin rounds, seeds left in
100g fresh or frozen coconut, finely grated

Method

Heat the oil over medium heat in heavy based saute pan. When oil is hot, add the mustard seeds, followed by the fresh curry leaves (if using), cumin seeds and dried chillies. Stir for about 30 secs, then add the ginger, (and garlic if using) followed by the curry leaf powder (if using), turmeric, salt and black pepper. Fry for another 30 secs
Stir in the cabbage/ greens and carrots and cook, covered over a medium heat for about 5-7 mins, until the vegetables are tender - you can add a splash of water if required
Stir in the green chillies and the coconut. Heat through for a minute or so, then serve.

I like to make this with quite a kick so used some pretty powerful green chillies. If you are using ones from supermarkets make sure they are finger chillies/ birds eye rather than the fatter "medium" ones. (Or just use more medium ones)