Here is an Indian Chinese fusion dish that will really wow your taste buds. This dish combines a plethora of shredded vegetables together plush lots of seasoning and a binding agent to create colorful balls that only need to be fried up and enjoyed.
Ingredients (To serve 6)
Carrots - 2
Cabbage (1/4 of regular size)
Green Beans (Handful)
Mint (10 fresh leaves)
Spring onions - 4
Green chilies or Chili peppers 4 - 10
Fresh garlic cloves - 6
Ginger garlic paste - 1 tbs
Azinomoto (Chinese salt) - 1/4 tsp
Soya Sauce - 4 tbs
Multipurpose flour - 1 cup
Corn flour - 4 tbs
Oil - 8 oz
Cilantro - 1
Salt (to taste)
Carrots, cabbage, cauliflower, beans, mint and spring onions have to be finely chopped. Add multipurpose flour and corn flour to the vegetables. Then add the ginger garlic paste, salt (2 tsp). Make them into dough with very little water. The dough should be tight and be able to hold shape when formed into small dumplings or balls.
Fry these balls in hot oil until golden brown. Chop the chilies and garlic, cilantro and set them aside.
Vegetable Manchurian Dry
Heat about a teaspoonful of oil in a pan and fry chilies (4 for mild, 10 for spicy), with chopped garlic. When the garlic turns golden brown, add 4 tbs of soya sauce and heat it for a minute. Add 1/4 cup of water and also the fried balls of Manchurian to the mixture. Keep on a stove for 3 minutes until the water evaporates. Take off heat and garnish with chopped cilantro leaves.
Fry finely chopped garlic, green chilies (4 for mild, 10 for spicy), and spring onions in a pan. Then add 4 spoons of soya sauce. To this mixture add 3 cups of water and 2 tbs of corn flour. Let the mixture thicken. Add a teaspoonful of salt and the vegetable Manchurian dumplings or balls to this. Heat for 5 minutes. Take off heat and garnish with cilantro.
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