How to make the Manchurian Balls

For Manchurian Balls

• Clean and cut the vegetables. Finely chop all the vegetables, mix in salt and squeeze out excess water. You can even pulse it couple of times, ensuring the vegetables are not ground to paste.
• Transfer to a bowl, add finely chopped chilies, ginger, garlic. Add soy sauce, vinegar and slowly add the flour and corn flour. Mix to get a tight batter. Make into small balls.
• Heat a pan of oil, once it is hot, reduce to medium flame, deep fry these Manchurian balls. Cook on both sides and drain to a kitchen towel.

For the sauce

• Heat a non stick pan with 1 tsp oil, add the finely chopped onions from the spring onions, then add finely chopped garlic. Sauté till the onion bulbs turn colour. Keep the green of the spring onions for latter use.
• Next add ginger garlic and chili. Add soy sauce. Followed by tomato sauce
• In a small bowl mix the corn flour with little water to form a lump less batter. Once paste is fried, add this to sauce. Adjust salt. Fry on high flame so that the sauce thickens. Just make sure it doesn't become too thick.
• Add fried vegetable balls to the sauce. along the green onions stocks. simmer for 1 min.
• If you don't want the Manchurian to be soggy, add just before serving.
• I served this with Yellow Pepper, Corn Fried Rice