2 carrots, diced
2 dried Kashmiri chillies, each broken into 3 or 4 pieces
2 fresh green chillies, sliced into thin rounds, with seeds
100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated
2 tbsp chopped fresh curry leaves
30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste
250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
boiled basmati rice
½ tsp coarsely ground black pepper
3 tbsp coconut oil or vegetable oil
1 tsp cumin seeds
2 tsp black mustard seeds
1 tsp salt
½ tsp ground turmeric