Vegetable Manchurian

Deep fried vegetable balls tossed in soy and chilli sauce.

Ingredients:
Cabbage,grated 1 medium
Cauliflower,grated 1/4 small
Carrot,grated 1 medium
Green chillies,finely chopped 3
Garlic,finely chopped 15 cloves
Ginger,finely chopped 1 1/2 inch piece
Salt to taste
Refined flour (maida) 1/4 cup
Dark soy sauce 4 teaspoons
Oil 1 tablespoon + to deep fry
Celery,chopped 2 inch stalk
Cornflour/ corn starch 1 teaspoon
Vegetable stock 1 cup
Black pepper powder 1/2 teaspoon
Vinegar 1 teaspoon
Sugar 1/2 teaspoon
Spring onion greens,finely chopped 2 stalks

Method:
Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well. Shape into small balls, roll in cornflour and deep fry till golden and crisp. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté. Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes. Add cornflour mixture, pepper powder, vinegar and sugar and mix well. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat. Add half the spring onion greens and mix. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.