- 2 – 2½ pounds of cabbage, sliced
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 onion, diced
- 4 large garlic cloves, minced
- 1–2 serrano pepper, minced
- 15–20 curry leaves
- ½ cup grated coconut (I like the frozen brand Daily Delight)*
- 1 teaspoon salt, adjust to taste
- 1 teaspoon turmeric
- ¼ cup water (if making in an instant pot)
- Press the sauté button and add coconut oil. Once it melts, add mustard seeds and when they begin to splutter and pop, add the onion, garlic, Serrano pepper and curry leaves. Stir- fry for 3-4 minutes or until the onions become fragrant and translucent.
- Add the grated coconut, salt, turmeric and stir, then add half the cabbage and stir again. Add the remaining cabbage and ¼ cup water to the pot and give everything another good stir (the pot will be nearly filled up with cabbage).
- Secure the lid, close the pressure valve, and cook for 1 minute at high pressure.
- Quick-release pressure, give everything a good stir, and then quickly move the cabbage into another bowl to allow it to cool down and prevent it from cooking further.
- Taste and adjust salt. This thoran tastes better when it’s a bit salty (I typically add an additional ¼ to ½ teaspoon at this point if needed).
- In a bowl, combine cabbage, onion, garlic, serrano pepper and coconut.
- Heat coconut oil in a pot (I use a “Dutch Oven“) on medium heat and add mustard seeds. When the seeds begin to splutter, add the curry leaves, turmeric, and salt (you may want to shield yourself for this part…).
- Let spices bloom for a minute, then add the cabbage mixture and saute for 5 minutes.
- Add 2 tablespoons of water to the pan and cover, cook for 5 minutes.
- Remove lid and stir fry for another 5 minutes.
The curry leaves impart their flavor in the coconut oil – I usually remove them before eating this stir-fry. Sometimes I’ll cut the leaves into little ribbons before adding them to the oil – makes it easier to eat with the stir-fry.