Cut cauliflower florets into small chunks. You may also cut the stems if they are tender. Boil water with some salt in a pot. Turn off the stove once it reaches to bubble boil. Add cauliflower florets and keep it aside. This helps to get rid of any impurities in the cauliflower. Parboil green peas in salty water. Keep it aside. Peel and Cut potatoes in small chunks. Cut tomatoes in medium chunks.
Heat oil in a pan and splutter mustard. Add green chillies, asafoetida and turmeric. Next add potatoes, peas and cauliflower (lift them up from the hot water using a frying spoon so the impurities remain in the water.).
Add salt and combine well. Cover the pan with a plate. Pour water into the plate and let it cook on the lowest flame. Stir occasionally. When the flowers and potatoes are 90% cooked, add tomatoes and chilli powder. Cook again without a lid until the tomatoes are tender. Garnish with coriander leaves and serve with chapati or parathas.
Tips: 1. keep the size of florets and potatoes small for faster cooking. 2. Cut the potatoes in a size that matches the size of florets so they get cooked evenly when cooked together. 3. Do not overcook as once the florets meltdown or reshape, the spices will not get absorbed well and the sabzi will be tasteless.
