Name: LOTUS STEM DRY MANCHURIAN recipe by Archana Bhargava at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: For the manchurian balls; half a piece of lotus stem; half grated carrot; 1 teaspoon chopped green chillies; 2 tablespoon finely chopped french beans; salt to taste; some oil for brushing the balls; 2 tablespoon cornflour; For the Gravy; 1 tablespoon oil; 1 teaspoon finely chopped garlic; 2 tablespoon finely chopped onion; 1 tablespoon tomato chilly sauce; few drops of soya sauce; pinch of salt; 1 tablespoon cornflour slurry; water as required

Ingredients Serving: 3

For the manchurian balls
half a piece of lotus stem
half grated carrot
1 teaspoon chopped green chillies
2 tablespoon finely chopped french beans
salt to taste
some oil for brushing the balls
2 tablespoon cornflour
For the Gravy
1 tablespoon oil
1 teaspoon finely chopped garlic
2 tablespoon finely chopped onion
1 tablespoon tomato chilly sauce
few drops of soya sauce
pinch of salt
1 tablespoon cornflour slurry
water as required

Instructions

Boil the lotus stem after washing it properly.
Then peel it and grate it.
In a mixing bowl put together carrot, lotus stem, beans, green chillies, salt and cornflour, mix nicely and make equal size balls from the mixture.
In the meantime heat appe pan on low heat.
Now place the balls in the appe pan sections.
Brush the balls with little oil, cook them, by turning them at regular intervals.
When it becomes little brown and completely cooked, then switch off the gas.
For the gravy
Heat oil in a pan and put garlic, saute, then add onion, cook for a minute.
Then add tomato sauce, soy sauce, salt and little water, mix nicely, then add the balls and cornflour slurry. Cook for 2 minutes, stirring continuously.
The manchurian is ready to serve.

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