Idlies - 6 nos 

Carrot - 1 no

Beans - 4 to 6 nos

Potatoes - 2 nos

Peas - 1/4 cup

Mixed sprouts - 1 cup

Onion - 1 no

Tomatoes - 2 nos

Green chillies - 4 nos

Lemon - 1 no.

Cumin seeds - 1 tbsp

Cashew nuts - 4 to 8 nos

Coriander leaves - 1/4 cup (chopped finely)

OIl - 3 tsp

Salt to taste

Chop onion into thin slices, chop green chillies finely.

Dice the vegetables into very small cubes.  Heat water in a vessel. When it comes to boil add all the vegetables (this helps in preserving the crispness of the vegetables and also helps in retaining its colour).

Heat oil in a pan, saute onions and cumin seeds till onions turn soft. Add the blanched vegetables, mixed sprouts, green chillies and stir well they they all get mixed well and heat thoroughly. Add the chopped tomatoes and mix well. 

Cut idlies into thin strips. Add it to the pan and mix well till all the ingredients get heated thoroughly. Add salt to it and mix well. Close the pan and cook for a few mins. 

Remove from flame and garnish it with cashew nuts and coriander leaves. Squeeze the lemon juice to it. Serve it with fork and spoon. An ideal dish for lunch and also for evening after school time.