Add oil to a pan. Add cumin seeds and mustard seeds, followed by curry leaves and asafoetida. Once the seeds crackle, add green chilies and tomato.
After 2 minutes, add cabbage, carrots and peas. Add salt, Turmeric powder and Raw mango powder. Add 1/2 cup of water. Mix and cover. Let it cook on low flame till the water dries up. Serve with phulkas.