Name: Veg Manchurian recipe by Neha Surana at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Cabbage grated 1 medium; Cauliflower grated 1/4 small; Carrot grated 1 medium; Green chillies finely chopped 3; Garlic finely chopped 15 cloves; Ginger finely chopped 1 1/2 inch pieces; Salt to taste; Dark soy sauce 4 teaspoons; Refined flour (maida) 1/4 cup; Oil 1 tablespoon; Celery chopped 2 inch stalk; Cornflour/ corn starch 1 teaspoon; Vegetable stock 1 cup; Black Pepper powder 1/2 teaspoon; Vinegar 1 teaspoon; Sugar 1/2 teaspoon; Spring onion greens finely chopped 2 stalks

Ingredients Serving: 4

Cabbage grated 1 medium
Cauliflower grated 1/4 small
Carrot grated 1 medium
Green chillies finely chopped 3
Garlic finely chopped 15 cloves
Ginger finely chopped 1 1/2 inch pieces
Salt to taste
Dark soy sauce 4 teaspoons
Refined flour (maida) 1/4 cup
Oil 1 tablespoon
Celery chopped 2 inch stalk
Cornflour/ corn starch 1 teaspoon
Vegetable stock 1 cup
Black Pepper powder 1/2 teaspoon
Vinegar 1 teaspoon
Sugar 1/2 teaspoon
Spring onion greens finely chopped 2 stalks

Instructions

Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 teaspoons soy sauce well.
Shape into small balls, roll in cornflour and deep fry till golden and crisp.
Meanwhile heat 1 tablespoon oil in a non-stick pan. Add remaining ginger, garlic and green chilies, celery, remaining soy sauce and sauté.
Dissolve cornflour in 2 tablespoons water. Add vegetable stock to the pan and simmer for 1-2 minutes.
Add cornflour mixture, pepper powder, vinegar and sugar and mix well.
Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
Add half the spring onion greens and mix.
Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

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