Energy (kcal)- 51 | Protein (g) – 4 | Carbohydrate (g)- 2.5 | Fat (g) – 2.7
Step 1: Boil carrot and green peas in vegetable stock or water. Set aside.
Step 2: Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat.
Step 3: Add the vegetable stock or water along with carrot, green peas, and sweet corn kernels and bring it to a boil. Add salt and crushed red chilies.
Step 4: Boil at a hot temperature for one minute. Finally, add the beaten egg white, stir lightly and serve hot.If you use whole fresh peas, do not throw away the peel.
Step 5: Use them as a vegetable after removing and discarding the thin inner layer.