Heat oil in a large skillet & fry mustard seeds until they begin to pop. Add chiles, cabbage & turmeric & cook gently for about 5 minutes. Cover & cook until the cabbage is tender.
Mix the dry mustard with the water to make a paste. Add the paste along with the remaining ingredients to the skillet. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread.
