Heat oil in a pressure cooker, add the mustard seeds and let them splutter. Add the cumin seeds and saute for a few seconds. Add asafoetida, and saute for a few seconds.

Add the ginger-green chilies, and saute for half a minute. Add the cubed potatoes and turmeric powder and salt, add a little water and mix. Add the chopped cabbage and mix. Place lid and cook over low flame for 12-15 minutes.

Remove the lid once the cabbage is three-fourths cooked. Continue to cook over low flame. Add red chili powder, and coriander powder and stir fry for a few more minutes till the flavors blend and the cabbage retains a bit of crunch. Turn off the heat.