Cabbage and fresh peas dry curry (pattani, muttaikose poriyal)

Cabbage and fresh peas dry curry (pattani, muttaikose poriyal) - preparation time 15 to 20 mins
Health tips: Cabbage is good to bring down ulcer problem. While you boil cabbage for this you can extract the juice and drink (don't add salt)

Ingredients:-
Cabbage - 2 cup/200gms (chopped to small strips)
Fresh peas - handful
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn.
Grated coconut - 2 tbspn
Salt to taste
Water - ¾ or 1/2 cup (make sure the cabbage is immersed. Don’t add too much water and end up draining the water)
Green/ Red chili - 2 (finely chopped/split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Small onion - 5 (peeled and finely chopped)

Preparation method:-
Boil the water. Once it boils add the cabbage and boil till it becomes tender. If excess water, drain and use for sambar/rasam/kootu. Keep little water along with cabbage
In a tawa/kadai add oil and mustard. Once mustard splutters add the urad dhal, chili and roast it.
Add chopped small onion along with fresh peas and cook till onion is transparent and peas almost cooked.
Add little chopped curry leaves, boiled cabbage along with the water. This will cook the peas to soft.
Add grated  coconut. Serve with hot tomato rasam or garlic rasam and white rice.