Vegetable Manchurian

  Foraying into the indo chinese arenas cuisine. Vegetable Manchurian dunked in Soya Sauce.... Slurp....Slurp...Slurp....

Ingredients:

Grated Cabbage - 1 Cup
Grated Carrots  - 1 Cup
Spring Onion - Half a cup
Green Chilies - Two - Chopped
3-4 Crushed Garlic
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
2 tbsp oil

Way to go:

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls of the mixture. The balls may not be tight and might seem sticky and not holding it shape. But that is ok. We can still drop them into oil and once they get fried they will retain their shape. 
• Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.