Ingredients

• For Manchurian:
• 4 cups - cabbage, minced
• 1.5 cups - carrot, minced
• 1 - medium onion, minced
• 2 tbsp - corn flour
• 5 tbsp - all purpose flour/ plain flour
• 2-3 - garlic, minced
• 1-2 - hot green peppers/ chillies, minced
• 2 pinches - pepper powder
• 1/4 tsp - Ajinomotto powder
• salt to taste
• Oil for deep frying
• For Sauce/ gravy:
• 1 tsp - garlic, chopped
• 2 tsp - hot green chillies/pepper, chopped
• 2 tsp - ginger, chopped
• 1 tbsp - corn flour
• 1 cup - clear vegetable stock or water
• 1 tbsp - soya sauce
• 2 pinches - sugar
• 2 tbsps - oil
• Salt to taste

How to Make Special Vegetable Manchurian

• Mix carrots, cabbage, onion, corn flour, all purpose flour/plain flour, garlic, pepper, ajinomoto, pepper powder and salt to taste.
• Shape spoonfuls of the mixture into small balls.
• Deep-fry in hot oil until golden brown.
• For the Sauce:
• Heat oil in a wok or frying pan on a high flame.
• Add the garlic, green chillies, ginger and stir fry over a high flame for a few seconds.
• Mix the corn flour with 1/4 cup of water and keep aside.
• Add the stock, soya sauce, sugar and salt to taste.
• Bring it to boil. While it is boiling, add the cornflour mixture and boil the gravy till it becomes thick.
• Just before serving, put the balls in the sauce and cook for a few minutes.
• Serve hot.