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Use a large flat bottomed pan or a skillet.
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Heat oil in the pan and sauté the onions and chili peppers (if you are using them) for a couple of minutes till the onions are translucent.
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Add the tomatoes and cook till the tomatoes are mushy. Add the shredded cabbage, chili powder and salt; stir to combine the onion, tomatoes and the cabbage and cook at medium to high heat while stirring around till the cabbage is wilted but still slightly crunchy, about 5 minutes.
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Add the torn curry leaves or any other fresh herb that you would use and stir them in. Switch off the heat and add the almonds. Toss well.
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Serve warm or at room temperature as a side dish.