Chop the potatoes, carrots, and cauliflower, and wash them well. Shell the peas and set aside.

Heat oil in a skillet over medium heat. Once hot, add a pinch of asafoetida and cumin seeds. When the cumin seeds start to crackle, add turmeric powder and cook for 2 minutes. Add all the vegetables and salt. Cover the skillet and cook on low heat.

Stir the vegetables occasionally. Check with a knife to see if the potatoes and carrots are cooked. Once the potatoes are done, add all the spices, green chili, and cilantro. Cook for another 5 minutes after adding the spices, then remove from heat. The vegetable curry is ready.