Chop all the vegetables into small pieces
Add 2 tbsp cornstarch in a small bowl
Add 3 tbsp water and mix well
Heat 1/2 tbsp butter in a large heavy bottomed stockpot over medium flame. Add chopped onion and garlic.
Saute for 2 minutes
Add carrots cabbage sweet corn kernels french beans and salt.
Stir and cook for 3-4 mints
Add 2.5 cup water or vegetable stock. Stir well and bring the mixture to a boil. When it starts boiling add salt
Add black pepper powdered
Add cornstarch water mixture and stir continuously for a minute to prevent lump formation
Stir and cook until mixture turns turns thick and no raw smell of cornstarch.it will take around 8 mints.add vinegar and mix well.
Taste it, and serve.
