Spiced Cabbage Salad

Again, courtesy of Sophia Khan.

Ingredients:

4 cups shredded green cabbage
1/3 cup finely chopped shallots
2 to 3 green cayenne chiles, seeded and minced
about 6 fresh or frozen curry leaves
1 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon ground cumin
2 tablespoons fresh lime juice
2 tablespoons grated coconut

1. wash the cabbage, then put it in a medium heavy pot with the
shallots, chile, curry leaves, salt, turmeric, and cumin
2. place over medium-high heat, cover, and cook for 2 to 3 minutes
(the cabbage will cook in the water that clings to the leaves from
washing.) give the pot a quick stir, cover again, and lower the heat
to medium.
3. simmer until the cabbage is cooked and tender, about another 10
minutes, depending on the cabbage and how finely it's shredded.
4. add the lime juice and coconut and stir to mix well. let cook for
a minute or two, uncovered, then turn out and serve, mounded on a
plate