Heat oil in a pan. Add mustard seeds. Once they crackle, add asafoetida, curry leaves (if using), and chopped onion, and sauté until the onion turns translucent.

Add ginger-garlic paste (if using), sauté for 30 seconds. Then add chopped tomato — cook until it softens.

Add chopped vegetables, turmeric powder, coriander powder, red chilli powder, and salt. Mix well to coat vegetables with spices.

Add water, cover and simmer until vegetables are cooked but retain a slight bite (about 10–15 minutes). Avoid overcooking to preserve fibre and texture.

Garnish with fresh coriander. Serve with roti or ragi roti for a balanced meal.