Remove the wilted leaves from the savoy cabbage. Remove the remaining leaves, rinse and cut into tender strips. Bring a little salted water to the boil in a saucepan and briefly boil the savoy cabbage strips in it. Drain in a sieve. Heat the oil in a deep, coated frying pan and briefly roast the mustard seeds in it. Add the chickpea flour, the seeded peppers cut into small pieces, the remaining spices, the grated coconut and the cabbage. Sauté over high heat until hearty and then over light heat for ten minutes until tender, stirring occasionally. Season with salt.
Serve with long-grain rice.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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