Dry Vegetable Manchurian

Recipe of deep fried vegetable balls tossed in soy and chilli sauce

·         Preparation Time : 10-15 minutes

·         Cooking Time : 10-15 minutes

Servings : 4

INGREDIENTS

·         1 medium Cabbage, grated

·         ¼ small Cauliflower, grated

·         1 medium Carrot, grated

·         2-3 Green chillies, finely chopped

·         10-15Garlic cloves, finely chopped

·         1 ½ inch Ginger, finely chopped

·         Salt to taste

·         1/4 cup refined flour (maida)

·         4 teaspoons Dark soy sauce

·         1 tablespoon + to deep fry Oil

·         2 inch stalk Celery, chopped

·         1 teaspoon Cornflour/ corn starch

·         1 Cup Vegetable stock

·         1/2 teaspoon Black pepper powder

·         1 teaspoon Vinegar

·         1/2 teaspoon Sugar

·         2 stalks Spring onion greens, finely chopped

Recipe                                                                                      

·         Heat adequate oil in a kadai.

·         Mix all vegetables together cabbage, carrot, cauliflower, green chillies, garlic,   ginger, salt, refined flour and 2 table spoon soy sauce well.

·         Shape into small balls, roll in corn flour and deep fry till golden and crisp.

·         Heat 1 table spoon oil in a non-stick pan.

·         Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.

·         Dissolve corn flour in 2 table spoon water. Add vegetable stock to the pan and simmer for 1-2 minutes.

·         Add corn flour mixture, pepper powder, vinegar and sugar and mix well.

·         Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.

·         Add half the spring onion greens and mix.

·         Transfer into a serving dish and serve hot garnished with remaining spring onion greens.