Heat oil. fry ginger garlic pastes and onion till the onions are translucent. Next add carrots, French beans and capsicum. IF YOU ARE USING COLOURED BELL PEPPERS, ADD THEM IN THE END. Fry them a bit. Next, increase heat to the highest, add Cabbage, combine very well, cover and cook till the moisture of the veggies burns out and the mixture looks shiny.

Add the sauces, salt and black pepper powder. Combine well and cook for a minute or two. There should be no moisture left in the veggies. Keep it aside.

Combine ingredients for green chutney in a mixture jar and grind to smooth paste. Add a little water if needed. Keep aside.

Combine ingredients for garlic chutney in a mortar and crush it smooth. Keep aside.

Slice the bun at the middle leaving 1 end joined. Apply butter on both sides. Apply green chutney on one side and garlic chutney on the other. Place the stuffing and the cheese, close the bun and apply butter on the top. Prepare all the hotdogs similarly and place them in a baking tray.