Veg Manchurian Sauce

                                Veg Manchurian Sauce

Its yet an easy recipe can be done in a jiffy.

Cuisine: Indo Chinese

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

Finely chopped cabbage: 2 table spoons or 1/4 kg

Finely chopped carrot: 1 table spoon or 1 number

Finely chopped capsicum: 1 table spoon or 1 number

Finely grated ginger: 1/2 tea spoon

Finely chopped garlic: 1/2 tea spoon

Finely chopped green chilies: 1 tea spoon, 2 numbers

Say Sauce: 1 tea spoon

Corn flour: 3 tea spoons (1 tea spoon for paste & 2 tea spoons for Manchurian balls)

Cubed onion: Half a number

Cubed capsicum: Half a number

Maida: 1/2 tea spoon

Water as needed

Chopped spring onions: 1/2 tea spoon

Salt to taste

Oil for frying

Method:

1.      Roughly cut carrots, capsicum and cabbage, pulse once in a mixie jar to a coarse paste.

2.      Transfer it into a bowl, add 1/4 tea spoon ginger, 1/4 tea spoon garlic, and 1/2 tea spoon green chilies, reserve the other 1/2 of these quantities for the sauce.

3.      In the bowl add 2 tea spoons of corn flour and 1/2 tea spoon of maida, salt and mix it thoroughly and make balls out of the mixture.

4.      Fry these balls in hot oil till golden color and keep it aside.

5.      Now take another pan, place it on the stove over a high flame, and pour 2 tea spoons of oil.

6.      When oil is hot add cubed onions, capsicum, the remaining ginger, garlic and green chilies and saute it well for 2 minutes.

7.      Add the fried manchurian balls to the pan and add soy sauce and stir well.

8.      Make a semi watery paste of cornflour and pour it in the manchurian pan, add 1 ½ cups of water to it and boil till it thickens, add little salt for the sauce mix well, put off the flame.

9.      Transfer it to a serving bowl and garnish with chopped spring onions.

10.   Serve it hot with fried rice or noodles.