2 cups cabbage cut into thin slices 1/2 cup carrots cut into thin slices 1/2 cup red and green bell pepper cut into thin slices 1/4 cup green beans cut in half lengthwise and then into pieces 1½” long 2 teaspoons oil 1/2 teaspoon mustard seeds 2 whole red peppers Few leaves of curry leaves 1/4 teaspoon salt adjust to taste Pinch of sugar 1/4 teaspoon lemon juice 2 tablespoon shredded coconut


Heat the oil in frying pan over medium high heat. Add mustard seeds, and curry leaves. Add the red pepper as the seeds crack. (As you add the curry leaves it will splatter; be careful.) Add cabbage, carrots, bell pepper, and beans. Stir-fry three to four minutes, until the vegetables are crisp but not overcooked. Turn off the heat, add salt, lemon juice and coconut, mix well. Serve warm or at room temperature.