Vegetable Manchurian ( Chinese Recipe)

Prep period: 20 minutes Cook period: 20 minutes Total period: 40 minutes
Can make up to 3 servings

Ingredients

For The Manchurian Balls
two cups finely chopped cabbage
one cup grated carrot
salt to your liking
two pinches freshly ground black pepper (kalimirch)
two tbsp cornflour
four tbsp plain flour (maida)
one tsp finely chopped green chillies
one tbsp finely chopped garlic (lehsun)
oil for deep-frying

For your Gravy
three tbsp oil
two tbsp finely chopped garlic (lehsun)
one tbsp finely chopped green chillies
two tsp finely chopped ginger (adrak)
two tbsp spring onion whites
two tbsp finely chopped capsicum
quarter cup cornflour
one and half tbsp soy sauce
salt to your liking
two pinches sugar
two tbsp chilli-garlic sauce

For your Garnish
one tbsp finely chopped spring onion greens

Process
For your manchurian balls
Mix the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix properly.
Put the green chillies and garlic and mix well.
Separate the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
Heat up the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
Strain on a table napkin and keep aside.

For your gravy
Mix the cornflour and 1/2 cup cold water in a deep bowl, mix well and keep aside.
Heat up the oil in a broad non-stick pan on a high flame till it smokes.
Put the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
Put the spring onion whites and capsicum and sauté on and heat up to two minute.
Put the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook and heat up to two or three minutes.
Put the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.

Procedure
Just before serving, put the manchurian balls to the hot gravy, mix gently and cook on and heat up to two minutes.
Serve right away garnished with spring onion greens.

Handy tip:
The gravy is best made just before serving or else it might thicken.

Hope you enjoyed it!

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