South Indian Potato & Cabbage Thoran

1.Heat coconut oil in a large pan or kadai over medium heat. Add mustard seeds and urad dal. Once the mustard seeds splutter and the urad dal turns golden brown, add the curry leaves and slit green chilies. Sauté for a few seconds until fragrant.

2.Add the finely diced tomatoes and cook for 2-3 minutes until they soften slightly.

3.Add the grated carrot, diced red and green capsicum, and turmeric powder. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.

4.Stir in the shredded cabbage and salt to taste. Mix well, cover the pan, and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still retains some crunch.

5.Gently fold in the boiled and diced potatoes. Mix carefully to avoid mashing the potatoes. Cook for another 2-3 minutes, allowing the flavors to meld.

6.Taste and adjust seasoning if necessary. If using, garnish with fresh grated coconut before serving.