Ingredients:

• 1 cup – shredded Cabbage
• 3/4 cup – sliced beans
• 2 – Spring onions
• 1 cup – diced Carrot
• 1/2 cup – Cauliflower florets
• 5 – Green chillies
• 3 tbsp – all-purpose flour
• 5 tbsp – Corn flour
• 1 tsp – Ajinomoto
• 1 tbsp – chilli sauce
• Salt to taste
• Oil to deep fry
• For garnishing :
• Finely cut Spring onions
• Finely chopped chillies and Garlic
• Ginger juliennes
• Soya sauce
• Finely chopped Curry leaves
• Chilli sauce

Method:

1. Steam the vegetables. Do not cook fully.
2. Blend the half cooked vegetables coarsely.
3. Add salt, chilli sauce, ajinomoto, flour and corn flour and mix well.
4. Make small dumplings of the above mixture and deep fry until brown.
5. Dish them onto a paper napkin to drain excess oil.
6. Take a shallow pan, put 2 tsp oil and add the spring onions, garlic, ginger juliennes and curry leaves.
7. Put the fried dumplings into the pan and add soya and chilli sauce.
8. Add about 1/4 cup or less of water to soften the dumplings.
9. Stir fry on high flame for 2 to 3 minutes.
10. Sprinkle ajinomoto if desired.
11. Serve hot with tomato or chilli sauce.

Recipe courtesy of Sify Bawarchi