Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chilli into fine, long strips. Set aside.
Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafoetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seco