CABBAGE - 1 CUP

firstly, in a large bowl take 1 carrot, 5 tbsp cabbage, 5 tbsp spring onion, ½ onion and ½ tsp ginger garlic paste.

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CHILLI SAUCE - 1 TSP

also add 1 tsp chilli sauce, ½ tsp salt.

2

COMBINED WELL

mix well making sure everything is combined well.

3

MAIDA - 2 TBSP

further, add 2 tbsp maida, 2 tbsp cornflour and mix well

4

SOFT DOUGH

form a soft dough adding maida if required.

5

BALL SIZED

now prepare a small ball sized balls.

6

DEEP FRY 

deep fry in hot oil keeping the flame on medium.

7

STIR OCCASIONALLY

stir occasionally, until the balls turn golden brown

8

DRAIN OFF

drain off the manchurian balls and keep aside

9

GARLIC - 3 CLOVE 

now in a large wok, heat 2 tbsp oil and saute 1 inch ginger, 3 clove garlic, 1 chilli and 2 tbsp spring onion.

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ONION - HALF CHOPPED

add ½ onion and stir fry on high flame

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CAPSICUM - HALF

further, add ½ capsicum and stir fry until it shrinks slightly.

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SOYA SAUCE - 2 TBSP

add 2 tbsp vinegar, 2 tbsp soy sauce, 1 tsp chilli sauce, 2 tbsp tomato sauce, ½ tsp pepper powder and ¼ tsp salt

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COMBINED WELL

stir fry making sure all the sauces are well combined.

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WATER - 1.25 CUP

add in 1¼ cup water and boil on medium flame.

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CORN FLOUR - 2 TSP

n a small bowl take 2 tsp cornflour and ¼ cup water.

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CORN FLOUR SLURRY

mix well forming a lump-free slurry.

17

MIX WELL

pour in cornflour slurry and mix well.

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TURNS GLOSSY

continue to boil until the gravy thickens and turns glossy.

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VEG MANCHURIAN BALL

add in prepared veg manchurian balls, 2 tbsp spring onion and mix well.

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READY TO EAT

finally, serve veg manchurian gravy with fried rice.

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