Vegetable Manchurian

Ingredients:

For Manchurian Balls:

1/4 cup Spring Onion Greens, finely chopped

1/4 cup Cabbage, finely chopped

1/4 cup Green Beans, finely chopped

1/4 cup Carrots, finely chopped

1 inch-Ginger, finely chopped

Salt to taste 

1 tsp White Pepper powder

1 cup Refined Flour

2 tbsp Cornstarch

Oil for deep frying

For Gravy:

2 tbsp Oil

1 inch-Ginger, finely chopped

3-4 Garlic Cloves, finely chopped

2-3 Green Chillies, finely chopped

1/2 tsp Soy Sauce

1/2 tsp vinegar

1/2 tsp sugar

Vegetable Stock, as required

1/4 cup Spring Onion Greens, finely chopped

1/4 cup Coriander Leaves, finely chopped

1 tbsp Cornstarch slurry

Prepared Manchurian Balls

For Manchurian Dry:

2 tbsp Oil

1 inch-Ginger, finely chopped

3-4 Garlic Cloves, finely chopped

1/2 tsp Soy Sauce

1/4 cup Spring Onion Greens, finely chopped

1/4 cup Coriander Leaves, finely chopped 

1/2 tbsp Cornstarch slurry

Prepared Manchurian Balls

Method:

Manchurian Balls:

In a mixing balls, add all the ingredients, mix well.

In a kadhai, heat oil for deep frying.

Fry manchurian balls till golden brown and crisp.

Remove in a kitchen towel. Keep aside for further use.

Gravy:

In a Wok/Kadhai, add oil.

Add ginger, garlic and green chillies, mix well and cook for 2 minutes.

Add soy sauce, vinegar, sugar and vegetable stock, mix well.

Add spring onion greens and coriander leaves, mix well and cook for 2-3 minutes.

Add cornstarch slurry, mix well and let it come to boil.

Add Manchurian balls, mix well and let the gravy thicken.

Serve hot with choice of your rice.

Manchurian Dry:

In a wok/Kadhai, add oil.

Add ginger, garlic and green chillies, mix well and cook for 2 minutes.

Add soy sauce, mix well.

Add spring onion greens and coriander leaves, mix well and cook for 2 minutes.

Add cornstarch slurry and mix well.

Add Manchurian balls, mix well and cook for another 2 minutes.

Serve Hot.