Ingredients:
• 2 cups – grated Cabbage
• 2 cups – grated Carrots
• 1 – chopped Spring onion
• 2 – chopped Green chillies
• 3 to 4 – crushed Garlic flakes
• 2 tbsp – Corn starch or flour
• 1 tbsp – soya sauce
• 1 tsp – pepper powder
• A pinch of ajinomoto
• Oil for deep frying
• 1 tsp – Sugar
• Salt to taste
• 2 tbsp – oil
Method:
- Mix grated cabbage and carrots, squeeze the water out from them.
- Now, in a bowl take the squeezed cabbage and carrots and mix 1 tbsp corn starch.
- Add a few chopped chillies and a little salt to it.
- Make small balls (like koftas) of the mixture.
- Heat the oil in a kadai or wok and deep-fry the balls till golden brown. Drain and keep aside.
- Now in a separate pan, heat 2 tbsp oil.
- Sautee garlic, green chillies and spring onions.
- Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
- Mix 1 tbsp corn flour 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 mins and serve hot garnished with chopped coriander.
Recipe courtesy of Niti Sharma