Ingredients

Carrot - cut into 1" strips of 1/4 cm thickness
Cauliflower - small flowerets
Cabbage - thin strips of 1' length
Spring onions - same as carrots
Cucumber - thin strips
Red chillies - cut into small rings without seeds
Garlic - 5 pods crushed
Pepper - 1/2 teaspoon powdered
Corn flour - 2 teaspoon
Milk - 1/2 cup
Water - 1/2 cup
Sugar - 1 teaspoon
Salt - 1/2 teaspoon or to taste
Oil - 2 teaspoon

Procedure

1. Heat oil in a non-stick pan. Add garlic and stir for a minute. Now add vegetable and stir on high flame for 2-3 minutes. Add 4 cups water and red chillie rings and cook till vegetables are tender.
2. Add two-teaspoon corn flour mixed in 1/2 cup milk & 1/2 cup water. Cook for 2 to 3 minutes.
3. Add sugar, salt and powdered pepper.
Serve hot with bread toast.