Instructions: 1. Heat the oil in a karahi(wok) over medium heat and add the bay leaves, cumin seeds and the green chillies and let them sizzle for a few seconds.

2. Add the cabbage, salt and sugar and mix. Cover, lower the heat to medium and cook for about 15 minutes until half donw.

3. Add the coconut and ground cumin and fry, stirring constantly for 10-15 minutes until all the moisture has evaporated.

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