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 asafoetida 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.

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.

If you are ready to serve the cabbage, reduce the heat to low and continue cooking it for 5 minutes. Otherwise turn off 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.