Vegetable Manchurian by Tarla Dalal

Vegetable Manchurian, popular Chinese recipe!
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Vegetable Manchurian
Vegetarian manchurian, a flagship indo-chinese recipe! vegetable manchurian is a culmination of indian ingredients and chinese cooking style and is a wonderful fusion of flavors. These little balls of shredded vegetables soaked in a thick sauce bursting with flavors of ginger, garlic, chili and soya sauce tastes great with noodles or a bowl of fried rice. Vegetable manchurian comes from the kitchens of chinese settled in eastern india, and is a popular dish across the country today!
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 3 servings
Ingredients
For The Manchurian Balls
2 cups finely chopped cabbage
1 cup grated carrot
salt to taste
2 pinches freshly ground black pepper (kalimirch) powder
2 tbsp cornflour
4 tbsp plain flour (maida)
1 tsp finely chopped green chillies
1 tbsp finely chopped garlic (lehsun)
oil for deep-frying
For The Gravy
3 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
2 tbsp spring onion whites
2 tbsp finely chopped capsicum
1/4 cup cornflour dissolved in 1/2 cup cold
1 1/2 tbsp soy sauce
salt to taste
2 pinches sugar
2 tbsp chilli-garlic sauce
For The Garnish
1 tbsp finely chopped spring onion greens
Method
For the manchurian balls
1. Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.
2. Add the green chillies and garlic and mix well.
3. Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
4. Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
5. Drain on absorbent paper and keep aside.
For the gravy
1. Heat the oil in a broad non-stick pan on a high flame till it smokes.
2. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
3. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
4. Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes.
5. Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.
How to proceed
1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
2. Serve immediately garnished with spring onion greens.
Handy tip:
The gravy is best made just before serving or else it might thicken.