Name: Dry Manchurian recipe by Shalini Sharma at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Cabbage grated 1 medium; Cauliflower grated 1/4 small; Carrot grated 1 medium; Green chilies finely chopped 3; Garlic finally chopped 15 cloves; Ginger finely chopped 1 1/2 inch piece; Salt to taste; Refined flour 1/4 cup; Dark soy sauce 4 teaspoon; Oil 1 tablespoon; Celery chopped 2-inch stalk; Corn flour/corn starch 1 teaspoon; Vegetable stock 1 cup; Black Pepper powder 1/2 teaspoon; Vinegar 1 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 chilies finely chopped 3
Garlic finally chopped 15 cloves
Ginger finely chopped 1 1/2 inch piece
Salt to taste
Refined flour 1/4 cup
Dark soy sauce 4 teaspoon
Oil 1 tablespoon
Celery chopped 2-inch stalk
Corn flour/corn starch 1 teaspoon
Vegetable stock 1 cup
Black Pepper powder 1/2 teaspoon
Vinegar 1 teaspoon
Spring onion greens finely chopped 2 stalks

Instructions

Heat sufficient oil in a kadhai mix together cabbage, carrot, cauliflower 1/3 after green chillies,1/3 of the garlic,2/3 of the ginger, salt, refined flour and 2 taps soy sauce well.
Shape into small balls, roll in cornflour and deep fry till golden and crisp.
Meanwhile, heat 1 tbsp oil in a non-stick pan.Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and source.
Dissolves cornflour in 2 tbsp water.Add vegetable stock to the pan and simmer for 1-2 minutes
Add cornflour mixture, pepper powder, vinegar 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 well.
Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

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