Monday, 19 August 2013

Vegetable Manchurian with gravy


For  vegetable balls:

1 cups finely chopped cabbage
½ cups grated carrot
¼ cup chopped onions
3 to 4 finely chopped garlic
2 tbsp corn flour
2 tbsp refined flour  (maida)
2 tsp black pepper powder
Pinch of food salt
Oil for deep-frying

For Gravy:

¼ cup finely chopped cabbage
2 tbsp finely chopped carrot
2 tbsp finely chopped onion
1 tbsp finely chopped garlic
2 tsp finely chopped green chilies
2 tsp finely chopped ginger
1 tbsp soy sauce
1 tbsp red chili sauce
1 tbsp corn flour (mixed with 1 cup of water)
2 tbsp oil
Salt to taste


For  vegetable balls:

Combine cabbage, carrots, onions, garlic, green chili, corn flour, plain flour, pepper, salt and food salt in a bowl, mix it well. Make small balls out of the mixture, sprinkle a little water to bind the mixture if needed. Deep fry in hot oil until golden brown.

For Gravy

Heat the oil in a pan. Add onion, garlic, green chilies and ginger and stir fry on a high flame for second. Add cabbage, carrot, soya sauce, red chili sauce, corn flour paste, salt and water as per needed and simmer for a few minutes. Just before serving, put the vegetable balls in the gravy and bring to a boil. Serve hot with brown rice.