Chop and wash the vegetables. Whisk the yogurt until smooth.

Heat oil in a pan. Add cumin seeds and sauté, then add the vegetables and cook until tender. Turn off the heat and let cool.

Once cooled, add green chilies and blend the vegetables together.

For tempering, heat oil and add asafoetida, cumin seeds, and mustard seeds. Pour the tempering over the raita.

Cabbage and green pea raita is ready to serve.