Keralan Cabbage Thoran

|Thoran is a traditional quick Keralan vegetable dish made with cabbage and greens and very lightly stir-fried. We have added carrot for colour and beans for a protein boost.|cabbage carrots spinach|100g dried beans. Mung beans are traditional but you can use any bean that will hold its shape well. Tinned beans work well.2 tablespoon sunflower oil6cm piece of ginger finely minced2 hot green chillies thinly sliced2 garlic cloves8 curry leaves2 teaspoon mustard seeds1 teaspoon cumin seeds toasted½ teaspoon ground turmeric100g cabbage1 carrot100g spinach4 tablespoon desiccated coconutJaggery sugar optionaljuice from one lemonsalt to tasteFor the yoghurt:500ml plain yoghurt2 teaspoons sunflower oil2 red chillies desseded1 teaspoon nigella seeds½ tablespoon cumin seedsa few curry leaves|If you are using dried beans soak and cook as package directs. Cook until tender but still keeping their shape about 15 to 20 minutes drain and set aside.Heat the sunflower oil in a wok or large frying pan. When hot add the ginger green chillies garlic and curry leaves. Stir-fry for a minute.Add the mustard seeds. When they begin to pop add the cabbage carrots toasted cumin seeds and turmeric stir frying until the cabbage begins to wilt. You may need to add a little water to help the cabbage steam.Add the spinach cooked beans and desiccated coconut and heat through.Season to taste with jaggery sugar salt and half the lemon juice.Spoon the yoghurt into a serving bowl.In a smaller frying pan heat the remaining sunflower oil. When hot add the chillies nigella seeds cumin and curry leaves. When the seeds start popping and smelling fragrant decant into the yoghurt and mix well.Add remaining lemon juice. Season with salt to taste.Serve with samba sadam rice and khadi gravy for an authentic South Indian feast|30.00 minutes|4|