Slice the cabbage thinly - you want long ribbons instead of chopping it. This helps get crispy edges and help get a bit of char now and then.
Heat up a fry pan. Add the coconut oil and when its hot, add the mustard seeds, asafoetida, green chilli and curry leaves. Let them sizzle.
Add the sliced cabbage, turmeric powder and mix thoroughly until evenly coated in the oil. Season with salt and fry on a medium flame.
When the cabbage starts to get translucent, add the jaggery and grated fresh coconut and let it cook. The cabbage is ready when its softened but still has texture. The colour of the cabbage should still be bright.
Garnish with coriander leaves and serve as a side with steamed rice, curry or dal and fish fry to make it a complete Goan meal.
