Vegetable Manchurian

INGREDIENTS

For the Vegetable Balls

• 2 Cup Cabbage, grated
• 1 Cup Carrot, grated
• 1 Cup Capsicum, chopped very finely
• 1 Medium Onion, chopped very finely
• 3-4 Tbspn Maida / All-purpose Flour
• 1 Tspn Pepper Powder
• 1 Tbspn Cornflour
• 1 Tbspn Garlic, chopped finely
• 1 Tbspn Green Chilly, chopped finely
• Salt, as per taste

 For the Sauce

• 1 Small Onion, chopped very finely
• 1 Tspn Ginger, finely chopped
• 1 Tspn Garlic, finely chopped
• 1 Tspn Green Chillies, finely chopped
• 1 Tbspn Soya Sauce
• 1/2 Tbspn Vinegar
• Water or Vegetable Stock
• 1 Tbspn Cornflour, dissolved in 2 tbspn water
• 1 Tspn Pepper Powder 
• Salt, as per taste
• 1 Tspn Sugar
• Spring Onions, for garnish

METHOD

• Mix all the ingredients for the vegetable balls. Pinch out small portions and make about 1" dia balls. Deep fry on medium heat, till balls are golden brown and crispy. Keep aside.
• Heat a pan and add oil. Add the onion, ginger, garlic and chilly. Fry on high heat for a couple of minutes.
• Add the soya sauce, vinegar, water or vegetable stock, salt, sugar and pepper powder. Stir for a while. Then add the cornflour solution and cook till desired consistency is achieved.
• Add the previously deep-fried manchurian balls and let it simmer in the gravy for about a minute. 
• Garnish with spring onions.
• Enjoy hot hot vegetable manchurian with Chinese fried rice or noodles.