Vegetable manchurian

Ingredients:

For Vegetable Balls:

Shredded Carrot – 1/2 cup
Shredded Cabbage – 1/2 cup
Shredded Cauliflower – 1/2 cup
Shredded Beans – 1/2 cup
Shredded Bell Pepper – 1/2 cup
Green Chilly – 2 (adjust to taste)
Chopped Ginger – 1 tbsp
Chopped Spring Onion – 2 tbsp
Corn Flour – 4 tbsp
Pepper Powder – 1/2 tbsp
Soy Sauce – 1 tsp
Red Chilly Paste – 1 tsp
Ajinamoto – a pinch
Boiled Rice Salt to taste
Oil – 2 to cups

For Sauce:Chopped Onions – 3/4 cup
Chopped Ginger – 1 tbsp
Chopped Garlic – 2 tbsp
Green Chilly – 2
Spring onions – 3 tbsp
Soy Sauce – 1 tbsp
Red Chilly Paste – 1 tbsp
Sweet and Sour Sauce – 1 tbsp
Pepper Powder – 1/4 tsp
Sesame oil – 2 tbsp
Ajinamoto – 1/4 tsp
Salt to taste

Preparation:

first the tricky step of making the veg balls take all the ingredients for the veg balls in a plate or a bowl.

mix them well and keep aside for 15-20 minutes. during this time the veggies will release their

juices which will be of help in making the balls. you don’t need to any water. i have not added a single drop of water to this mixture.

shape the mixture in to small balls and keep aside.heat oil and add veg balls to the oil for deep frying.

fry them neatly in a moderately golden brown in color and crisp.drain or kitchen paper tissues and keep aside.

heat oil in a wok and add the spring onions, ginger, garlic, and chilies.

saute these on medium or full flame taking care not to burn them.add vegetable stock or water.

add the crushed black pepper,soy sauce,red chilly paste,sweet and sour sauce,ajjinomoto and salt.

mix well and the let the sauce cook for 2 minutes. Now add the corn flour paste slowly. stir well and make sure no lumps are formed. the sauce will begin to thicken now. stir continuously on simmer flame.

Add veg balls to the sauce and gently stir. simmer for a minute.Don't over cook the balls.

Veg Manchurian goes with hot fried rice or Indian chapattis.

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