Step 1

Heat the oil over high heat and add the mustard seeds. Let them sputter. Stir in asafetida if using.

Step 2

Working over medium low heat now, stir the minced green chili pepper and ginger garlic paste into the wok. Saute them for just about a minute. Finally, turn the heat down to the lowest point on your stove and stir in the turmeric. It's important to turn down the heat at this point because you don't want the powdered spice to burn. Saute the turmeric for just about 30 seconds.

Step 3

Add the cabbage to the wok along with half a teaspoon of salt and quickly mix it all together. Turn the heat back up to medium-high and saute until the cabbage begins to soften.

Step 4

Cover the wok or skillet with a lid. Use a rimmed lid if possible--one that can hold some water in it. This is a neat technique used in Indian homes to steam veggies without adding water directly to them, which would dilute their flavor. Pour a couple of tablespoons of water on the lid carefully, making sure that it stays on the lid and doesn't get on the stove. If you don't have a rimmed lid that can hold the water, just keep the heat turned to the lowest point and check the veggies frequently to make sure they don't burn.

Step 5

Stir the cabbage occasionally. How long you want to cook the cabbage for is up to you. Some like the cabbage to retain a bit of al dente texture, others, like me, like it soft and silky. I cook the cabbage for around 10 minutes, but for a more toothsome texture you can turn off the heat sooner. You can also let the cabbage brown at the bottom of the wok--as counterintuitive as that may sound it actually adds nice flavor to the curry.

Step 6

Add salt and finish with cilantro. Once the cabbage has cooked to your liking check salt and add more if needed. Stir in the cilantro. Serve hot.