Veg Manchurian

Directions

For Manchurian:

Mix grated cabbage and carrots and squeeze the water out from them.

Now in a bowl take the squeezed cabbage and carrots, capsicum, noddles and mix 1 tablespoon. corn starch and add few chopped chilies, garlic, black pepper and little salt to it.

Make small balls (like koftas) of the mixture .

Heat the oil in a kadhai / wok and deep fry the balls until golden brown, drain and keep aside.

For the sauce:

Heat a non stick pan with 1 teaspoon oil, Add the finely chopped onions from the spring onions, then add finely chopped garlic, Grren chilli and Sauté until the onion turn colour. Now add rest of the vegetables and sauté again for 1minute.

Next add 2cup of water and bring a boil. Add soya sauce. Followed by vinegar, black pepper and salt.

In a small bowl mix the corn flour with little water to form a lump less batter. Once paste is fried, add this to sauce. Fry on high flame so that the sauce thickens. Just make sure it doesn’t become too thick.

Add fried vegetable balls to the sauce. along the green onions stocks. simmer for 1 min.

If you don’t want the manchurian to be soggy, add just before serving.