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Vegetable Manchurian  

Ingredients:  

For the vegetable balls

• 3 cups cabbage, finely chopped
• 1¼ cups carrots, grated
• ½ cup onions, chopped
• 2 tablespoons cornflour
• 5 tablespoons plain flour (maida)
• 3 to 4 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• ¼ teaspoon Ajinomoto powder (optional)
• salt and pepper to taste
• oil for deep frying  

For the sauce

•  1 tablespoon garlic, chopped

• 2 teaspoons green chillies, finely chopped

• 2 teaspoons ginger, chopped

•  1 cup clear vegetable stock or water

•  1 tablespoon soya sauce

• 1 tablespoon corn flour

• 2 pinches sugar

• 2 tablespoons oil

• salt to taste  

Method:  

• Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, Ajinomoto, salt and pepper in a bowl. Mix well.

• Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture

• Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

• Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.

• Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes

• Just before serving, put the vegetable balls in the sauce and bring to a boil.

•   Serve Hot