1 small white onion sliced
6 oz (small can) of coconut milk
6-8 grape tomatoes or 1 diced large tomato
Dash of Hing (asafetida)
1 tsp Turmeric
1 small head cabbage
1 tbsp chili powder
2 tbsp ginger garlic paste (you can make your own in a food processor/bullet)
Add chili powder and stir.
Add onion. Stir well. When you have a consistent paste and onion is becoming translucent, add coconut milk. The coconut milk should be stirred well to prevent burning. It will thicken with the heat. Add diced cabbage. Stir to combine And cover. Stir every few minutes and add a dash of water if necessary (I use the coconut milk can to get the excess coconut milk there).
Served with mango/apricot rice .