Once the oil is hot add mustard seeds, urad dal, and channa dal.
When the mustard seeds splutter, add the chopped green chilies, ginger and curry leaves.
Let it fry for a minute and then add chopped cabbage.
Sprinkle water and cover it with the lid. Let it cook for 5 minutes.
Now add salt and let it cook for 2 minutes or until the moisture is all gone. (If you want very soft cabbage, you can cover and cook for 2 minutes and then remove the lid and cook till all the water gets evaporated)
Add the grated coconut and mix well.
After adding the coconut mixture, let it cook for couple minutes, and that's it.
Garnish it with curry leaves and cilantro and serve with any rice.
Adjust the salt and spices according to your preference.
You can grind coconut and ginger together and add it instead of adding them separately.
Instead of coconut oil, you can use regular oil too.