Heat oil in a wide heavy bottom pan over medium-high heat.
Once the oil is hot, add mustard seeds, cumin seeds, and asafetida and let them crackle for 4-5 seconds.
Add cabbage, peas, green chilies, salt, coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder to the pan and mix well.
Reduce the heat to low. Cover the pan with a lid and cook for 8-10 minutes until the cabbage is almost cooked, stirring a few times in between.
Do not overcook. The cabbage must still have some crunch. Serve hot.