Ingredients:

• For Manchurian:
• 4 cups – cabbage, minced
• 1.5 cups – carrot, minced
• 1 – medium onion, minced
• 2 tbsp – Corn flour
• 5 tbsp – all purpose flour/ plain flour
• 2-3 – garlic, minced
• 1-2 – hot green peppers/ chillies, minced
• 2 pinches – pepper powder
• 1/4 tsp – Ajinomotto powder
• salt to taste
• Oil for deep frying
• For Sauce/ gravy:
• 1 tsp – garlic, chopped
• 2 tsp – hot green chillies/pepper, chopped
• 2 tsp – ginger, chopped
• 1 tbsp – Corn flour
• 1 cup – clear vegetable stock or water
• 1 tbsp – soya sauce
• 2 pinches – Sugar
• 2 tbsps – oil
• Salt to taste

Method:

1. Mix carrots, cabbage, onion, corn flour, all purpose flour/plain flour, garlic, pepper, ajinomoto, pepper powder and salt to taste.
2. Shape spoonfuls of the mixture into small balls.
3. Deep-fry in hot oil until golden brown.
4. For the Sauce:
5. Heat oil in a wok or frying pan on a high flame.
6. Add the garlic, green chillies, ginger and stir fry over a high flame for a few seconds.
7. Mix the corn flour with 1/4 cup of water and keep aside.
8. Add the stock, soya sauce, sugar and salt to taste.
9. Bring it to boil. While it is boiling, add the cornflour mixture and boil the gravy till it becomes thick.
10. Just before serving, put the balls in the sauce and cook for a few minutes.
11. Serve hot.

Recipe courtesy of Kalpana