Chop the cabbage finely(preferably lengthwise). wash and pat dry

Heat oil in a wok and temper with dry red chilli, green chilli, mustard seeds, black gram and curry leaves

As the seeds splutter and you get the nutty aroma from the gram, add the cabbage

Give it a good mix

Add salt to taste and ginger paste

Mix well and cook covered on Low heat until cabbage soften a bit without adding water

Take off heat and add the coconut and mix well

Serve warm with steamed rice and sambhar