Whisk the ragi malt with 2 ½ cups of water and keep aside
Heat oil in a deep pan, add the grated ginger, garlic and spring onions, sauté for 1 minute
Add all the other cut/shredded vegetables and sauté for a minute or so
Mix in the soya sauce and add 2 cups of water along with a little salt and simmer covered for 5-7 minutes
Whisk the ragi malt once again and gently add to the simmering vegetable mixture
Stir continuously, cook on a low flame for 5 -7 minutes after adding the soaked soya granules
Add the Apple cider vinegar, pounded pepper and chopped celery
Adjust consistency and seasonings, serve hot