Wash and pat dry the cabbage.
Shred and run the knife to get an even chop of the cabbage, approximately 3 cups.
Set it aside till needed
Into the mortar and pestle add the coconut, cumin, curry leaves and green chilli ( deseeded if you like less heat) and pound till you get a coarse mix. Save it till needed.
Heat a frying pan, add the oil add the mustard seeds and let them crackle.
Clean a shallot and crush it slightly.
Once the mustard crackles add the shallot, cumin and the green chilli.
Once the shallot turns golden it infuses the flavour into the oil, add the cabbage.
Stir fry the cabbage for a minute or two.
Sprinkle salt and cover and cook for 3-4 minutes.
Stir fry again, cover and cook for another few minutes.
Now add the coconut masala and further stirfry further till they are all incorporated well.
Taste test for salt and balance of spices. Adjust if needed.
Remove into a serving dish and serve warm.