Cabbage in Yogurt and Mustard Curry

Place cabbage pieces in a colander and rinse well. Drain cabbage of any excess water. Heat oil in a large frying pan on medium-high for 1 minute. Add asafetida and allow it to sizzle for 10 seconds. Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off the heat. (The popping sound means that the seeds have cooked and are beginning to burn.)

After 5 minutes, stir in yogurt and turn on the heat to medium, stirring continuously for 1 minute. Add salt, cumin, turmeric and coriander. Cook for about 5 minutes, or until the oil glistens. Add cabbage and stir well. Make sure the masala and cabbage are completely combined. If you are ready to serve the cabbage, reduce the heat to low and continue cooking it for 5 minutes. Otherwise turn o¤ the heat and reheat on medium-high for 3 to 4 minutes just before serving. Can be used right away. Will keep refrigerated for up to 1 day in a sealed container, but this dish loses its texture after a day in the fridge.