Ingredients:

• 1/2 cup – moong sprouts
• 1 tbsp – cabbage, shredded fine
• 1 tbsp – carrot, grated
• 1 onion, grated
• 1 potato, boiled, peeled and grated
• 1 Garlic clove, crushed
• 1.5 tsp – cornflour
• 1/2 tsp – oil
• Green chilli sauce to taste
• salt to taste
• 1/2 tsp – Sugar

Method:

1. Boil washed sprouts in 4 cups water.
2. Drain and keep both aside separately.
3. Mix the cornflour in 1/4 cup water. Keep aside.
4. Heat oil in a heavy pan, add onion and garlic, stir fry for a minute.
5. Add carrot, cabbage, sprouts, potato. Stir for 2-3 mins.
6. Add the stock (water in which moong sprouts were boiled).
7. Boil and simmer for 5 mins.
8. Add salt, chilli sauce, sugar and cornflour paste, stirring continuously.
9. Boil for 2 mins.
10. Serve steaming hot, with wheat bread toasts or garlic rolls.

Recipe courtesy of Saroj Kering