Ingredients:

• 100 g – French beans
• 100 g – Carrots
• 1 small Cabbage
• 50 g – Bean sprouts
• 1 Cucumber
• 2 potatoes, cut lengthwise
• 3-4 tbsp – oil
• To make the sauce:
• A little Galangal
• 1 small piece Ginger
• 4 Green chillies
• 4 Cloves Garlic
• 1 tbsp – Sugar
• 3 tbsp – Tamarind juice
• 2 tbsp – Peanut Butter
• 1 cup – Coconut Milk
• Salt to taste
• To garnish:
• 4 boiled eggs
• 100 g – Tofu
• 3-4 tbsp – fried Onions

Method:

1. Blend all the sauce ingredients in a blender.
2. Add 3-4 tbsp. water and let it boil.
3. Remove from heat after 2 minutes.
4. Cook the vegetables till the water dries up and keep aside.
5. Wash the cabbage and bean sprouts in cold water.
6. Fry the tofu in 1 tbsp. oil.
7. To serve, decorate the cabbage in a plate and put the cooked vegetables on top.
8. Then add the tofu.
9. Garnish with the boiled eggs.
10. Put cucumber on top.
11. Add the sauce on top and garnish with fried onions.