2 green chilies, slit sideways
1 lb cabbage (half a big head)
1/2 cup shelled peas
salt
water
2 tbsp fresh coconut, grated, or 2 1/2 tbsp flaked coconut

For tempering:
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
1 red chili, halved
1/2 tsp asafoetida
a few curry leaves

Heat oil. Add the tempering ingredients. When mustard seeds splutter, add green chilies, then cabbage, peas, salt, and water. Cover, cook over low until tender. Add coconut, mix.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan