Methods

1. Add coconut oil, asafoetida, urad dal, mustard seeds, curry leaves, and red chiles, and let them crackle for about 10 seconds. Add cabbage, mix well. Cover and cook for 8 minutes. 
2. Remove the lid, sprinkle freshly grated coconut, and turmeric. Mix to incorporate, then season to taste with salt. Transfer to a platter and serve immediately.