Ingredients:

• ½ kg – Cauliflower or Carrots
• ½ kg – Cabbage
• 4 to 6 tbsp – Corn flour
• ½ tsp – aji-no-motto
• ½ tsp – pepper
• ½ tsp – salt
• oil for deep frying
• For the Sauce:
• 1.5 cup – vegetable stock or water
• 6 to 8 Cloves Garlic (very finely sliced)
• ½ piece – Ginger ( very finely sliced)
• 2 to 3 Green chillies (finely chopped)
• 1 tbsp – oil
• 2 tsp – soya sauce
• ½ tsp – aji-no-motto
• 2 tsp – Corn flour ( mixed with little water)
• 1 tsp – Sugar
• 1 tsp – Vinegar
• salt to taste

Method:

1. Grate the cabbage and cauliflower/carrots.
2. Squeeze out all the water from the vegetables.
3. Add salt, pepper, corn flour and ajinomoto. Mix well.
4. Make small balls of this mixture and deep-fry till golden. Keep aside.
5. For the sauce:
6. Heat 1 tbsp oil, add ginger, garlic and green chillies. Saute for few seconds.
7. Add the stock, salt, ajinomoto, soya sauce, sugar and vinegar.
8. Mix well. Give it a boil.
9. After a boil add the kept aside fried balls.
10. Boil it for a minute.
11. Add the cornflour solution and mix well.
12. Give it a boil. Serve hot with fried rice.

Recipe courtesy of Anita Raheja