Fry the onion, curry leaves and mustard seeds in a wok over a high heat in the oils. When the mustard seeds begin to pop add the ginger, carrots, capsicums and cabbage, cook until wilted, then set aside.
Fry the beef in the hot wok until browned, then add the curry powder and chilli. Add the greens and cook until wilted, then fold in the vegetables. Serve with chapattis and yoghurt.