Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.
A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.
Garnish with grated coconut.
Eat as an accompaniment to rice and lentils or as a standalone salad.