Cabbage and Sweet Pepper with grated coconut

Cabbage large 1,  red sweet peppers 6, onion 2, garlic cloves 10, ginger 2 inch, all finely chopped. Scallion a stalk, chopped.
Grated coconut 2 cups, turmeric powder 1tsp., chilli powder 1 tsp., salt to taste. Squeeze with hand the ingredients and keep aside.
Coconut oil 4 tbsp., curry leaf 2 sprigs, urd dal 2 tbsp., mustard and cumin seeds 1 tsp. each, dry red chili 2, broken into 2 each.
Heat oil in a wok, drop in urd dal, sauté till light brown, drop in mustard and cumin seeds, allow to splutter, drop in red chilli pieces and curry leaves followed by onion, garlic and ginger, sauté till aroma spreads and add cabbage. Sauté till it is tender and add sweet pepper. Combine well, add salt to taste. Add the coconut mix to the veggies, mix well, adjust salt and allow to remain in low flame for two minutes. Garnish with scallion chops. Combine well and serve with hot rice and plain yogurt.