Wash, peel and then chop potatoes and carrots in small chunks.
Take some oil in a pan and place it on flame for heating. When oil is hot, add asafoetida and cumin seeds into it. After sauteing cumin seeds for while, add turmeric powder, coriander powder, ginger paste and green chilies. Stir well with a spoon. Now add chopped carrots, potatoes, red chilly powder and salt and saute the sabzi for 2 minutes.
Add 2 tbsp water in the sabzi. Cover and cook for 7 to 8 minutes on low flame. Open the lid and stir the sabzi with help of a spoon. Check whether potatoes have turned soft or not. If potatoes are still under cooked, cover the sabzi again and cook for 4 to 5 more minutes on low flame.
Open the lid, sabzi is now ready. Add mango powder, garam masala and 1/2 the amount of green coriander.
Carrot Potato sabzi is ready. Take out the sabzi in a bowl. Garnish with rest of the green coriander. Serve piping hot carrot potato sabzi with chapatti, parantha and relish eating.