Preparation

Steps

In pan, put mustard oil
- .5 tsp jeera
- 1 pinch asafoetida
- .5 tsp haldi
- 1 tsp dhaniya powder
- 1 tsp ginger grated
Wait for masala to be ready,
- Add peas
- Add potatoes
- Add .25 cup water
- Keep for 5 min, medium heat, all cooking is on medium or low heat.
Cut half cabbage while potatoes are cooking.
Once the timer hits,
- Add cabbage. adjust if water needed, then set another timer for 5 min
Add 1 tsp salt.
Keep it for another 5 min
Keep another small pan for heating, 1 tbsp mustard oil.
Blend 2 medium sized tomatoes and 1 green chilli
One pan is hot, add
- .5 tsp
  - jeera
  - haldi
  - coriander powder
Add tomatoes when masala is ready.
Cook this for another 5 min, mix to main vegetable pan later.
Adjust for chilli, salt, serve!