For the sabzi, heat ghee in a kadai, add cumin seeds and let them change colour. Add asafoetida, dried red chillies and sauté for a few seconds. Add onion, mix and sauté till it turns golden brown.
In India, everything works together...if someone sits in front of Thali and says chawal (rice) is more important than Dal (pulses) and sabji (vegetable) is the least important, then what will happen?