1: In a pan heat cooking oil, add cumin seeds, asafoetida, and dried red chili and stir well.
2: Add ginger and tomato puree, and stir well.
3: Add salt, turmeric powder, red chili powder, and coriander powder and cook for 1-2 minutes or until oil starts to separate.
4: Add turnip and peas and mix well.
5: Add water, cover with lid, and cook for 5-6 minutes.
6: Once cooked, open the lid.
7: Add mango powder, garam masala, and kasoori methi and mix well.
8: Garnish with coriander leaves.
9: Serve hot with chapati, parathas, or rice.
