|Curry powder||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Cabbage||1 Pound, grated (Use Green Cabbage, About 4 Cups)|
|Carrots||2 , coarsely grated (About 6 Inch Long)|
|Onion||1 Small, finely chopped (About 1/4 To 1/3 Cup)|
|Canned shredded coconut||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
In 10-inch skillet over low heat stir together well oil, salt, curry powder, and garlic.
Add vegetables; stir well to coat with oil mixture.
Stir in coconut and water; cover.
Simmer, stirring a few times, until there is no liquid and vegetables are tender-crisp, about 5 minutes.
Be careful not to scorch; if necessary, add a tablespoon or two of water.