Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and stir until they begin to pop. Add the cumin and curry leaves and cook until fragrant. Add the cabbage, tumeric and salt. Cook, stirring occasionally, until the cabbage is crisp-tender. Add 1/2 cup water and cook until the cabbage is tender and the water has evaporated (Discard the bay leaves, if using)

Meanwhile, pulse the garlic, chile, coconut and remaining 1/4 cup water in a blender to form a paste. Add to the pan with the cabbage and toss to coat. Cook and stir until well mixed.