1. Cut the cabbage into thin strips, discarding the hard stems.
2. Boil green peas till almost cooked.
3. Heat oil in a kadai. Add mustard and cumin seeds.
4. When they splutter, add onion and green chilies.
5. Fry till onion is light brown.
6. Add cabbage, peas and salt.Leave on low flame till cabbage is cooked. (Do not add water).
7. If there is still some water left in the kadai, cook on high heat, stirring briskly till the liquid dries.
8. Stir in the coconut.

Serves: 4-5