Vegetable Manchurian

VEGETABLE MANCHURIAN

INGREDIENTS FOR MANCHURIAN BALLS
Carrot (grated) 250 gms
Small Cabbage (grated) 250 gms
Cauliflower (grated) 250 gms
Ajinomoto ¼ tsp.
Maida
Black pepper and Salt ½ tsp. each
Corn flour 2 tsp.
Green chilly (finely chopped) 2
Oil for deep frying

INGREDIENTS FOR MANCHURIAN SAUCE
Oil 2 tbsp.
Worcestershire sauce 1 tbsp.
Ginger (paste) 1 tsp.
Tomato sauce 1 tbsp.
Garlic (paste) 1 tsp.
Vinegar 2-3 tsp.
Green chilly (finely chopped) 3-4
Salt 1 tsp.
Onion (finely chopped) 1
Black pepper ¼ tsp.
Soya sauce 2 tbsp.
Corn flour 1½ tbsp.

METHOD FOR MAKING BALLS
Put 1 tsp. salt in grated cabbage and leave it for 15 minutes. After that squeeze it. Mix all the ingredients for Manchurian balls. If the mixture is too soft, add more maida. Make balls of oval shape. Roll the balls in dry maida. Heat oil in a kadahi. Fry the balls to a golden brown color. Keep Aside.

METHOD FOR THE GRAVY
For preparing Manchurian sauce, heat 2 tbsp. of oil in a kadahi. Add ginger and garlic paste and fry it for one minute. Add the sauces, vinegar, salt and black pepper and cook for 1 minute. Add 1½ cup of water. Boil it and simmer for 2 minutes. Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside. While serving boil it again and put the balls in it. Cook for one minute and serve hot with noodles or fried rice.