Heat oil in a pressure cooker. Crackle mustard. Add asafoetida followed by turmeric powder and green chillies.

Add Cabbage, carrots and peas followed by the spices. Combine well and fry for a minute.

Add about ¼ cup (enough for 1 whistle) water. Bring it to boil and then close the cooker. Allow it to whistle once on medium heat. Let the cooker cool down completely.

Cook it without a lid for a minute or two, or until the shake releases oil. Do not burn out the water completely. Just a little wetness in shake will make it taste yummy.