Mix Ragi flour with ½ cup water. Make sure no lumps are formed.
2 tbsp Ragi Flour
Make a coarse paste of ginger, garlic and green chilli or use store bought ginger garlic paste.
2 Garlic Cloves, 1-2 Green Chilli(optional), ½" Fresh Ginger piece
Chop the vegetables finely.
Heat oil in pan, add onions and saute for few seconds.
1 tsp Oil, ½ Onion(medium)
Add ginger, garlic paste. Saute till raw smell of garlic and onion goes away.
2 Garlic Cloves, ½" Fresh Ginger piece, 1-2 Green Chilli(optional)
Add vegetables (Carrots, sweet corns, beans) first as it takes time to cook.
1 Carrot, 2 tbsp Green Beans, 2 tbsp Sweet Corn Kernels
Then add capsium and other vegetables like mushroom (whichever you are using). Cook for a few seconds.
½ Capsicum, 4-5 Mushroom
Then add cabbage as it takes least time to cook and we need to keep the crunch.
¼ cup Cabbage
Add cumin powder and salt.
1 tsp Roasted Cumin Powder, Salt
Add about 2 cups water and bring it to roaring boil.
Now add Ragi slurry and mix it nicely. Make sure no lumps are formed.
Boil the soup for 2-3 mins. till it starts getting thick and glossy.
Finally add black pepper, lemon juice and chopped spring onion greens.
1 tsp Freshly Ground Pepper, Juice of ½ lemon
Add chopped coriander leaves just before serving.