Vegetable Manchurian

This whole month we strayed little from our regular eating path to better health. And yesterday was no exception.

The only excuse that we had was the fact that yesterday was the coldest day of winters and we wanted to indulge in a decadent dinner - we unanimously voted for Manchurian! 

One look at my pantry and refrigerator, I was good to go. Hubby offered his help because it was an unplanned dinner and lot of cutting and chopping was required.

I served these velvety soft vegetable balls soaked in hot and spicy sauce with a bowl of fried rice. The flavors were so complementary.  Another good choice would be egg noodles.

Ingredients

for the vegetable balls (10 to 12 balls)

Cabbage (finely chopped) 1 ½  cups
Carrot    (grated) 1 cup
Spring onions 1/2 cup chopped

Capsicum (chopped) ½ cup

Garlic (finely chopped) 2 teaspoons

Green chilli (finely chopped) 3-4

Corn flour 2 tablespoon

Plain flour 3 tablespoon
Red Chilli Powder 1 teaspoon 

Baking soda ½ teaspoon
Salt to taste

Canola oil for deep frying

for the sauce

Spring onions (finely chopped)  ½ cup

Cabbage (finely chopped)  ¼  cup

Carrot ( grated)  ¼ cup

Capsicum (finely chopped)  ¼  cup

Garlic 2 teaspoons
Soy sauce 2 teaspoons
Tomato ketchup 2 teaspoons

Vinegar 1 teaspoon

Red chilli sauce 2 teaspoons

Corn flour 1 tablespoon

Salt to taste

Method

for the vegetable balls

In a wide mouth bowl, combine the cabbage, carrots, spring onions, capsicum, garlic and green chillies. Add corn flour, plain flour, red chilli powder, baking soda and salt to the bowl. Mix well.

Note: No need to add water to bind as moisture from vegetables would be enough to bind all the ingredients.

Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, coat your hands with little oil.

Deep fry the balls in hot oil until golden brown. Drain on paper towel and keep aside.

for the sauce

Take a small bowl and combine corn flour, soy sauce, tomato ketchup, vinegar, red chilli sauce and salt. Whisk all the ingredients well.

Heat the oil in a wok or frying pan on a high flame. Add ginger, spring onions, capsicum, cabbage and carrot. Stir fry over a high flame for a few minutes.

Pour the wet ingredients on top of the stir fried veggies. Stir it well.  Add some water to thin down the sauce if it is too thick.

Just before serving, put the vegetable balls in the sauce and bring to a boil.

Serve hot.