Bring a pot of water to the boil, then add 1 tsp of asafoetida.
Add the cauliflower and carrots, boiling for 2 minutes.
Strain the cauliflower and carrots and run them under cold water to stop the cooking process. Drain and set aside.
In a large sauté pan, heat the coconut oil on a medium heat. Add 1/2 tsp of asafoetida, the key spices and the warming spices. Stir and allow to warm through for about 1 minute.
Add the ginger and garlic, and sauté for 1 minute.
Add the tomato wedges, jaggery and salt to taste, and cook until the oil starts to separate from the contents of the pan.
Add the cauliflower and carrots, and cook for 3 to 4 minutes on a medium heat. Sprinkle a little water on, so that the spices don't burn.
Turn the heat on high and add the mange tout, red peppers and tamarind pulp. Stir well and cook for 1 minute.
Switch off the heat, place the lid on the pan and leave for 10 minutes.
Add the chopped coriander. Serve with fresh chapattis.