Finely chop the carrots and white cabbage into julienne (fine matchsticks). Pierce a hole into the 2 green chillies to impart flavour, but not excessive heat.

Heat the avocado oil in a large frying pan to a medium heat and place the mustard seeds into the oil and cover the pan with a lid. You will hear the mustard seeds start to pop in the hot oil, once they stop popping, remove the lid and add the curry leaves, green chillies, turmeric powder and then immediately add the cabbage and carrots on top. Season with a pinch of sea salt and then continue to fry and stir through for 8–10 minutes. Cook the veg through until it softens, but then starts to crisp up again as the excess moisture evaporates. Turn the heat up to a high heat for the last 1–2 minutes so that the vegetables have a nice crisp finish and don’t come out of the pan soggy.