• Bean sprouts- 2 tbsp
  • Cabbage (finely shredded)- 1/2 katori
  • Carrot (cut into thin strips)- 1/2 katori
  • Tomato (chopped)- 1/2 katori
  • Onion (chopped)- 1 small
  • Garlic (chopped)- 2-3
  • Dried thyme- 1/4th tsp
  • Bay leaf- 2 small
  • Black pepper powder- 1/4th tsp
  • Fresh coriander (finely chopped)- 1 tbsp
  • Vegetable stock/Plain water- 100 ml
  • Salt- as per taste
  • Oil- 1/2 tsp



  • Heat oil in a non stick pan, add onion, garlic and carrot. Saute them for two minutes.
  • Add cabbage and thyme and saute for 2 minutes.
  • Add vegetable stock/plain water and mix well. Allow to simmer for 10-15 minutes or till the vegetables are cooked.
  • Remove from heat and let it cool. Blend the vegetable mixture into a fine puree.
  • In another pan, add bean sprouts with bay leaf and two cups of water and cook them for 5 minutes. Drain off the excess water and set aside.
  • Heat a non stick pan, transfer the vegetable puree into it. Add the bean sprouts, salt, black pepper powder and water (as required) and let it cook for 5 minutes.

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