Dry Vegetable Manchurian

Ingredients:

For Manchurian balls:

Cabbage: 1 cup (grated)

Cauliflower: 1 cup (grated)

Carrot: 2 medium (grated)

Green chilies: 2 finely chopped

Spring onions: 2 tbsp. chopped

Garlic: ½ tsp finely chopped

Pepper powder: ½ tsp

Onion: 2 tbsp. (finely chopped)

Corn flour: 1½ – 2 tbsp.

Maida: 1-1½ tbsp.

Soya sauce: 1 tsp

Salt to taste

Oil for frying

For sauce:

Oil: 1½ tbsp.

Garlic: 1 tbsp. finely chopped

Ginger: 1 tsp finely chopped

Onion: ½ cup finely chopped

Soya sauce: 2 tsp

Green chili sauce (optional): 1 tsp

Pepper powder: ½ tsp

Chili flakes: ¼ tsp

Corn Flour: 1 tsp

Spring onions: 2 tbsp.

Salt to taste

Method:

Grate all the vegetables.

Take the grated vegetables in a bowl. Add little salt, mix it and leave for 20 mins

Squeeze out all the extra water and all the ingredients listed under “For Manchurian balls”. Mix it well.

Make small sized balls and fry it on medium heat till they turn light brown.

In a pan, heat oil and add chopped ginger and garlic.

Sauté till the aroma rises. Add chopped onions and cook till translucent.

Add soya sauce, chili sauce, chili flakes, pepper powder and 1 tsp of spring onions. Cook for 2 mins.

In a small bowl, dissolve corn flour in 1/4^th cup of water.

Add to the pan and cook for 2 mins.

Add in the manchurian balls and gently mix it.

Garnish with the remaining spring onions.

Done!