Veg Manchurian Dry

This one’s for you,Swaram
This recipe is a hand-me-down of my sister’s. I made this for Aadya’s birthday party last year,and it was a big hit.I love this one for its simplicity and nutrition values.Great for getting those veggie into your fussy eaters.
For this recipe,you need–
For vegetable balls-
2 cups grated cabbage
1 cup grated carrots
1 capsicum grated.
(1-2 green chilies ,fine chopped-optional)
2-3 tbsp corn flour
extra corn flour or bread crumbs for coating.
salt to taste
black pepper to taste
oil for frying
For the Manchurian sauce–
1 whole garlic,pods peeled and chopped
1 medium sized onion,diced and/or 1-2 spring onions
1 capsicum,diced
1 tsp soya sauce
1 tsp vinegar
1tsp chili sauce
2 green chilies cut and soaked in a little vinegar.
1 tsp corn flour
3/4 cup water or vegetable stock.
2-3 tsp toasted sesame seeds.

Preparation:

To make Manchurian balls-Start by squeezing the grated cabbage and carrot between your palms to get rid of all the excess water.Add the grated capsicum,salt,pepper and corn flour and make balls.If the mix is still very wet,add some more flour or 2 tbsp of bread crumbs to it. Cover with cling wrap and chill the balls for half an hour.
After half an hour,remove and shallow fry.(I mostly fry in a pan,with little oil).Keep aside.

To make the sauce:
Drizzle some oil in a pan,just enough to coat it evenly.
Stir fry the onion and capsicum,till its half cooked.
In the same pan,add one tsp oil and add the chopped garlic.Lower the flame and stir it for 2 mins.
Add soya sauce,chili sauce,vinegar,chilis in vinegar and cornflour.Add the water and let it simmer.
When the sauce starts to thicken,add the stir fried vegetables and manchurian balls and mix well so that all the balls get coated with the sauce.
Garnish with toasted Sesame Seeds and chopped corriander leaves.
Serve hot,over plain white rice or as a side with noodles.
Dig in!!
P.S.-Sorry I don’t have any pics right now,will update it,the next time,I make it.

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