WHAT U NEED

2 cups sliced carrots, potatoes and string beans
2 cups water with a dash of salt
½ cup cabbage leaves, cut in squares
2 tablespoons low fat oil
2 teaspoons mustard seeds
1 teaspoon chopped ginger
2 teaspoons green chilies
1 diced onion
10-15 curry leaves
½ cup grated coconut (optional)
Salt to taste


METHOD

Boil the carrots, potatoes and string beans in salt water. When it is tender, drain the liquid and set the vegetables aside. Take a vessel and splutter the mustard seeds in oil. Add the green chilies, onions and ginger juliennes and cook for a few minutes. Next, put in the cabbage leaves and sauté for just a minute so they retain their crunchiness. Then add the rest of the boiled vegetables, the curry leaves, the grated coconut and salt to taste. Sauté for another 2 minutes and serve hot.