Broccoli Carrot Salad

Ingredients
1 head tender broccoli
3 carrots, sliced obliquely, into ovals
1 sprig spring onions with greens, finely chopped
1 sprig mint leaves finely chopped
4-5 tender lemon grass stems finely chopped

For garnishing:
2 tbsp. cheese grated
1 tbsp. coriander chopped finely

For topping:
1 tbsp. plain or wheat flour
1 tbsp. butter
1 cup milk
2 green chillies, chopped very finely
1/2 " piece ginger, peeled and chopped finely
1 flake garlic, crushed
4-5 basil leaves, chopped
1/4 tsp. pepper powder
salt to taste


Method
Pluck broccoli florets, to bite sized pieces.
Put both broccoli and carrot in boiling water.
Cover and simmer for 2 minutes.
Drain, pour icecold water over it.
Drain again, spread out on kitchen towel.
Dab out excess moisture, transfer to serving bowl.
Dissolve milk and flour to make a smooth paste, keep aside.
Warm butter in a heavy or nonstick pan.
Add garlic, ginger, chillies, stir.
Add milk /flour paste, stir till mixture starts to boil.
Add salt, pepper, stir and simmer for 3-4 minutes, stirring frequently.
Mixture should be a little thick but of pouring consistency.
Take off fire, cool a little till warm.
Stir in chopped basil.