VEGETABLE MANCHURIAN

Ingredients for manchurian balls:

Cabbage(finely shredded) - 1/4 cup

Carrot(finely shredded) - 1/4 cup

Salt - to taste

All purpose flour - 2 tbsp

Cornstarch - 2 tbsp

Ginger-greenchilli paste - 1 tsp

Oil - to deep fry

Ingredients for gravy:

Green onions(finely chopped) - 5-6

Capsicum(finely chopped) - 1/2

Ginger-greenchilli paste - 1 tsp

Soy sauce - 3 tbsp

Red chilli sauce - 2 tbsp

Tomato ketchup - 3 tbsp

Cornstarch - 2 tsp

Water - 1/2 cup

Coriander leaves - 2-3 sprigs

Method:

Squeeze out the water from cabbage and carrot and add to a mixing bowl.

Add salt,all-purpose flour,cornstarch, ginger-greenchilli paste and mix well.

Make small balls of the mixture.

Heat oil in kadhai and deep fry the balls till golden brown. Drain and keep aside.

In a separate pan, add 2 tbsp of oil. Saute green onions (white part),ginger-greenchilli paste and capsicum.

Add soy sauce,red chilli sauce and tomato ketchup. Saute for 1-2 mins.

Mix 2 tsp cornstarch in 1/2 cup water and add to the above mixture.

Bring the gravy to a boil and as the gravy starts to thicken, add the fried balls.

Cook for 1-2 min and garnish with chopped coriander leaves.

Serve hot with fried rice or noodles.

This is off to CBB Series # 4 - Chinese cuisine event