Heat oil in a non-stick
pan, add garlic, onions and green chilli and sauté for 1 minute.
Add cabbage, carrots
and capsicum and sauté for 3 minutes. Reduce heat and add soy sauce, tomato-chilli sauce, pepper powder, sambhar powder and salt, mix well and cook for 1 minute.
Add chapatti strips
and mix gently so that they do not break. Add lemon juice and mix gently once again.
Transfer into a serving
bowl, garnish with coriander leaves and spring onion greens and serve immediately.
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