Cabbage egg stirfry ( thoran )

Cabbage 3/4 lb., onion small 1, garlic clove 2, ginger 1 inch piece, all chopped finely.
 Grated coconut 1/2 cup, cumin seeds a pinch, turmeric powder 1/4 tsp., green chilly 1,
grind the ingredients together coarsely and keep aside.
Vegetable oil 1 tbsp., urd dal splits 1 tsp., mustard seeds 1/4 tsp., dried red chilly 2,
broken into pieces, salt to taste, curry leaf 1 sprig, hen egg 2, black pepper powder 1/4 tsp.
Heat half oil in a shallow pan, scramble the eggs adding pepper powder and salt to taste.
Keep the egg mix aside. Heat balance oil in the pan, drop in urd dal splits, dried chili,
stir till light brown, drop in mustard seeds, allow to crackle, add curry leaves, followed
by ginger, garlic and onion chops. Stir till tender, add cabbage, sauté and allow to cook.
When half cooked, add salt & coconut mix, stir well, reduce flame, close with a lid and cook
for 2 to 4 minutes. Add scrambled egg, combine well. Transfer into a serving bowl.
Excellent with rice and chapatti.