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.
CHILLI SAUCE - 1 TSP
also add 1 tsp chilli sauce, ½ tsp salt.
mix well making sure everything is combined well.
MAIDA - 2 TBSP
further, add 2 tbsp maida, 2 tbsp cornflour and mix well
form a soft dough adding maida if required.
now prepare a small ball sized balls.
deep fry in hot oil keeping the flame on medium.
stir occasionally, until the balls turn golden brown
drain off the manchurian balls and keep aside
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.
ONION - HALF CHOPPED
add ½ onion and stir fry on high flame
CAPSICUM - HALF
further, add ½ capsicum and stir fry until it shrinks slightly.
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
stir fry making sure all the sauces are well combined.
WATER - 1.25 CUP
add in 1¼ cup water and boil on medium flame.
CORN FLOUR - 2 TSP
n a small bowl take 2 tsp cornflour and ¼ cup water.
CORN FLOUR SLURRY
mix well forming a lump-free slurry.
pour in cornflour slurry and mix well.
continue to boil until the gravy thickens and turns glossy.
VEG MANCHURIAN BALL
add in prepared veg manchurian balls, 2 tbsp spring onion and mix well.
READY TO EAT
finally, serve veg manchurian gravy with fried rice.