Finely chop the carrot and green beans.

Add the chopped carrots and green beans to a pressure cooker with 2 tablespoons of water and a pinch of salt.

Pressure cook for 2 whistles, then turn off the heat.

Release the pressure immediately by running the pressure cooker under running water.

Open the lid of the cooker and keep aside.

Place a heavy bottomed pan on medium heat and add 1/4 teaspoon of butter.

Once the butter melts, add in the mustard seeds and allow it to sputter.

Add the asafoetida and saute for a minute.

Add the cooked carrots and green beans.

Mix well until the vegetables are combined.

Turn off the heat and serve.