Heat the oil in a pan then add mustard seeds, cumin, Urad dhal and the red chilies.

Stir quickly then add the green chilies, curry leaves, and crushed garlic.

Add the cabbage, carrots, and salt to taste.  Cover the pot with a lid and allow it to cook for 5-8 minutes.

Add ¼ cup grated coconut and mix in well.  Taste for salt and add more, if desired.  Cook for 5 minutes with the lid on.

Do not over-cook, serve over rice or with roti.