Ingredients

• 250 gm cabbage, thinly sliced
• 100 gm capsicum, thinly sliced
• 200 gm carrot, thinly sliced
• 1 tsp mustard seeds
• 2 to 3 whole red chillies
• 4 to 5 curry leaves
• 1/4 tsp black pepper powder
• 1 tbsp lemon juice
• 2 tsp oil
• 2 tsp salt

How to Make Crunchy Tricolour Vegetables

• Heat oil in a large kadai. Add mustard seeds, red chillies and curry leaves.
• When the seeds splutter, add cabbage, capsicum, carrot, salt and black pepper.
• Stir-fry over high flame till the vegetables look glossy.
• Remove from flame and transfer the vegetables immediately onto a serving dish.
• Add lemon juice, mix well and serve at once.