Veg. Manchurian

Ingredients

• 0.5 cup Cabbage, finely chopped
• 0.5 cup Carrot, finely chopped
• 0.5 cup Capsicum, finely chopped (1/4 cup for vegetable balls, 1/4 cup for sauce)
• 0.25 cup French Beans, finely chopped
• 0.25 cup Spring Onion, finely chopped
• 3 tbsp Corn Flour
• 2 tbsp Maida (All-purpose flour)
• 1 tsp Black Crushed Pepper
• 0.5 tsp Salt
• 0.5 tbsp Soy Sauce
• 1 tbsp Tomato Sauce
• 2.5 tsp Red Chilli Sauce
• 1 tbsp Ginger, finely chopped
• 1 tbsp Garlic Flakes, finely chopped
• 2 units Green Chillies, finely chopped
• 0.25 tsp Sugar
• 1 tsp Vinegar
• 0 as needed Oil (For frying and sautéing)
• 0 as needed Water (To adjust sauce consistency)

Instructions

1. 1In a bowl, combine the finely chopped cabbage, carrot, half of the capsicum, French beans, and spring onion. Add 2 tablespoons of corn flour, maida, black pepper, and salt. Mix thoroughly to form a cohesive mixture and shape into balls. Apply a little oil to your palms to prevent sticking.
2. 2Heat oil in a deep pan over medium heat. Carefully add the vegetable balls to the hot oil and fry until they are golden brown and crispy. Remove and drain on paper towels.
3. 3In a pan, heat 2 tablespoons of oil and sauté the remaining capsicum, spring onion, ginger, garlic, and green chillies until the onions become translucent. In a separate bowl, mix soy sauce, tomato sauce, and red chilli sauce. Add this mixture to the pan and bring to a boil. Adjust the sauce thickness by adding water as needed. Dissolve 1 tablespoon of corn flour in water and stir into the sauce to thicken, ensuring no lumps form.
4. 4Add black pepper, salt, sugar, and vinegar to the sauce. Stir well to combine. Gently add the fried vegetable balls to the sauce, ensuring they are well coated. Cook for an additional 2 minutes, then remove from heat.
5. 5Serve the Veg. Manchurian hot, garnished with chopped green leaves of the spring onion.