Ingredients:

1/2 cabbage, shredded or chopped

1/4 cup vanpayar / red beans ( 1/2 cup cooked)

1 cup grated coconut

3 shallots

3 green chillies

1/4 tsp cumin seeds

1/2 tsp turmeric powder

salt to taste

2 dry red chillies

1 sprig curry leaves

1 tsp mustard seeds

1 tbsp coconut oil

Preparation:

1. Soak the vanpayar in water overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside.
2. Crush the grated coconut, shallots, green chillies, few curry leaves and cumin seeds together and keep it aside.
3. Heat coconut oil in a pan and splutter mustard seeds.
4. Add dry red chillies, curry leaves, cabbage, turmeric powder and salt and mix well and cook for 3-4 minutes at medium flame, stirring occasionally. 
5. Add crushed coconut mixture to this and mix well and cook covered for 2 minutes.
6. Then add cooked vanpayar, mix well and cook covered for 2-3 minutes on low flame.
7. Remove from flame and serve with rice…