First, wash all the vegetables thoroughly with water. Cut the cauliflower, potatoes, and carrots as shown. Pay special attention to cleaning the cauliflower by soaking it in hot water for 5 minutes to remove impurities and dirt. This will ensure the cauliflower is completely clean. Cut the onion into long, thin slices and finely chop the ginger and garlic.

Heat oil in a pan and add asafoetida, cumin seeds, and fenugreek seeds. Add finely chopped garlic and ginger and cook for a few seconds. Now fry the onion until it turns light pink, and add the slit green chilies. Adding green chilies enhances the taste. After 20 seconds, remove the green chilies and set them aside. Add the chopped tomatoes, cover, and cook until they soften. Once the tomatoes are soft, add all the vegetables.

Add salt to the vegetables and cover, cooking for 2 to 3 minutes. Now add all the spices except garam masala and dried mango powder. Cover the vegetables and cook, stirring occasionally.

Once the vegetables are cooked, add garam masala and dried mango powder and cook for another 2 minutes.

Garnish the curry with finely chopped cilantro and turn off the heat.