In a medium bowl, add carrots, cauliflower, white vinegar, chili powder and salt.
For tadka, heat a small pan over medium heat. Add asafoetida, mustard seeds and ginger until the mustard seeds start to splutter. Then pour this mixture into the bowl with carrot and cauliflower. Using a spoon mix until well combined.
Serve with dal and rice or use it as a topping on grain bowls or salad.