Rajasthani Vegetable gravy with green tomatoes

I saw this recipe somewhere sometime ago. I bookmarked it and wanted to try for quite sometime. Normally I get only 1 or 2 green tomatoes so never get a chance to do it. When I was in India my mum had tomatoes at her backyard when I told her about trying this dish she was not in for it. So ended up not doing it. This week in the market I saw quite a few green tomatoes and grabbed the oppurtunity to try this.I did for chappathi. I was not expecting so much due to the unique combination of vegetables but to my surprise it tasted good.

Cucumber - 1/2 cup
Capcicum - 2 (I have sued Green and Yellow.)
Peas - 1/2 cup
Green Tomatoes - 4-5
Oil - 2 teaspoon
Asafoetida- a pinch
Cumin seeds - 1 teaspoon
Garam Masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Dhania (coriander) powder - 2 teaspoon
Cumin powder - 1 teaspoon
Red Chilli powder - 3/4 teaspoon
Salt per taste

Cut the end of Cucumber and rub till the foam comes. Make sure it is not bitter. Cut into small pieces. Cut Tomatoes and Capcicum finely
Heat the kada and add oil. When it is hot add cumin seeds and let it crackle. Add Asafoetida, Peas, Capcicum and fry for 2 mins. Add tomatoes and cucumber and fry for 2 mins
Add all the masala powder and mix it well. Fry till masala smell goes of. 

Enjoy it with hot roti or white rice or chappathi.