Heat oil in a large sauté pan/wok on high. Add curry mustard seeds and curry leaves. As soon as they start spluttering, add carrot. Stir fry for a few seconds. Add capsicums and continue stir-frying for a minute or two until veggies are glazed.
Add cabbage, turmeric, cumin, coriander, chilli, salt and sugar. Toss and mix well until cabbage is coated with all the spices.
Stir-fry for 2-3 minutes until heated throughout and cabbage is just cooked. Remove from heat.
Garnish with fresh coriander leaves. Serve hot.
Use a heavy-bottomed pan to avoid burning the veggies. Good heat retention is key for cooking the veggies ever so slightly in order for them to retain their crunch after the short cooking time.
This dish is great hot or cold. Can be eaten as a side with daal and rice or topped on some protein for a light meal.