Thinly slice cabbage, add some salt and keep it aside in a bowl. Leave it for 10 minutes till the cabbage leaves its water and softens a bit.
Chop onions and green chilies finely and keep it on a plate.
3.Heat oil in a pan and add mustard seeds (rai) let it splutter, now add cumin seeds (jeera) and hing and let it crackle for few seconds.
Now add onions, green chilies, and curry leaves. Saute it for 2 minutes till onions are brown.
Add turmeric powder, red chili powder, coriander powder, salt and mix well. Finally, add cabbage in it and stir well.
Add little water and cover the pan. Allow it to cook on a low flame for 3-4 minutes stirring in between.
Finally, add grated coconut and lime juice and mix well.
Switch off the flame and garnish with coriander leaves and serve it with hot chapati or serve it with steamed rice as a side dish.