Veg Manchurian in Hot Garlic Sauce

Ingredients

• 2 cups totalCabbage + carrot + onion, grated
• 2 mediumBoiled potato
• 2 tbspMaida
• 2 tbspCornflour (balls)
• 1/4 tspSalt
• as neededOil (for frying)
• 2 tbspOil or butter (sauce)
• 2 tspGinger-garlic, grated
• 1 tbspChopped chillies
• 1/4 cupOnion, chopped
• 1/4 cupCapsicum, squared
• 2 tspTomato sauce
• 1 tspChilli or Schezwan sauce
• 1 tspCapsico sauce
• 1/2 tspVinegar (optional)
• 2 tspAromatic seasoning
• 1/2 tspPepper
• to tasteSalt (sauce)
• 1/4 cupSpring onions
• 1 portionCornflour slurry (1 tsp + 2 tbsp water)

Method

1. 1

   Squeeze excess water from grated cabbage and carrot. Combine with mashed potato, maida, cornflour and salt. Mix to a stiff bind.

2. 2

   Roll into walnut-sized balls. Deep-fry on medium till deep golden. Drain on paper.

3. 3

   Sauce: heat oil. Sauté ginger-garlic, chilli, onion and capsicum 2 minutes.

4. 4

   Add 1/2 cup water. Stir in tomato sauce, Schezwan, capsico, vinegar, aromatic seasoning, salt and pepper. Bring to a low boil.

5. 5

   Drizzle in the cornflour slurry while stirring. Simmer 1 minute till glossy.

6. 6

   Add the fried balls just before serving (or they'll soften). Garnish with spring onions.