Wash the half of a cabbage and chop it very finely. As I already mentioned above, you can use a food processor or this cabbage shredder to chop the cabbage finely, which will also make the job very easy.
Grind together the coconut, garlic and cumin seeds in a food processor for a few seconds. No need to grind this too smoothly. Keep this grind coconut aside.
Heat oil in a pan and add the mustard seeds.
When the mustard seeds splutter add the broken dry red chilies and curry leaves, fry for a few seconds.
Add the chopped cabbage, green chilies and salt, mix well and stir fry in medium heat for about 4 to 5 minutes stirring occasionally. Reduce the heat as needed in case the leaves are getting browned quickly.
Cover the pan with lid and cook in very low heat for about 10 to 12 minutes or until the cabbage is cooked enough.
Once the cabbage is cooked, add the grind coconut (grind with cumin seeds and garlic) to the pan, mix everything well.
Add the turmeric powder and red chili powder and stir the contents very well.
Close the pan with the lid and cook again for another 2 minutes.
After 2 minutes, open the pan and stir fry the contents for another few minutes (2 minutes is enough) so the dish gets slightly roasted. You can roast this for more time if you wish. If you roast this for more time, the dish will get more crispy and more delicious (but that is not necessary). Cabbage thoran is ready to be served, enjoy this as a side dish with rice for lunch or dinner!