Indian
1/4 cup coconut, dried and shredded
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 medium onion
1 serrano chili
1/2 inch ginger
1 small cauliflower head
1 carrot
1/8-1/4 head cabbage
Hing (optional)
1/2 tsp turmeric
1/4-1/2 tsp red pepper flakes, ground
1/2 tsp salt
1. Set the shredded coconut to rehydrate. Cut the cauliflower into small florets. Dice the carrot. Thinly shred the cabbage. Coarsely chop the onion, slice the ginger and the serrano chili (with seeds) and chop together in food processor. Measure the cumin and mustard seed together. Measure hing/asofetidba (if available). Measure the turmeric, salt and chili together.
2. Heat oil in a pan and add mustard seeds and cumin seeds. When they start to splutter, add hing and onion/green chili/ginger mixture and fry until golden brown, 5-10 minutes.
3. Add cauliflower florets and carrots, turmeric powder, salt and ground chili powder. Stir well to coat cauliflower with spices. Fry until cauliflower is tend crisp over medium heat, ~10 minutes. Add the cabbage, stir cook for 3 more minutes.
4. Add coconut, mix thoroughly and serve.
A variety of vegetables can be used, peas are suggested, potatoes could also work.