Heat the ghee/ olive oil in a heavy-based pan.
Add the asafoetida and ground spices.
When the spices darken a bit, add the vegetables and stir till they look a little glossy.
Add the coriander powder, chilli powder, garam masala and salt. Mix well.
Lower heat and cook uncovered till tender.
Mix in the lemon juice and serve garnished with chopped coriander leaves.
Key Ingredients: green peas, carrot, clarified butter, olive oil, asafoetida, fenugreek seeds, fennel, red chilli, garam masala, salt, lemon juice, coriander leaves