VEGETABLE MANCHURIAN WITH GRAVY

Ingredients for Manchurian balls:
Cabbage – 1 cup, finely chopped
Spinach – 1 cup, finely chopped
Carrot – 1 cup, shredded
Spring onion – 7-8, chopped
Ginger paste – 1 tsp
Soy sauce – 1 tsp
Chili sauce – 1 tsp
All purpose flour – 1 cup
Baking soda – ¼ tsp
Cooked noodles – 1 cup
Salt
White pepper powder – ¼ tsp

For sauce:
Onion – 1 big, roughly chopped
Green bell pepper – 1 medium, roughly chopped
Green chilies – 3-4
Garlic – 1 tbsp, chopped
Ginger – 1 tbsp, chopped
Soy sauce – 1 tbsp
Vinegar – 1 tsp
Chili sauce – 1 tsp

Tomato ketchup - 2-3 tbsp
Salt
Corn flour – 2-3 tbsp
Water – ½ cup
Green onions – 3-4 chopped for garnish

Cooking procedure:
Mix all the ingredients for the ball in a big bowl. Make ping pong size balls and deep fry on medium heat till they become golden brown. I make these balls in bulk and freeze them for a month or two. I just make the sauce and add the balls to it.
For the sauce, heat 1 tsp oil in a pan and add the onion. Sauté the onions for a minute then add the green bell pepper and sauté for a minute. Then add the garlic, ginger and sauté for a minute. Dissolve the corn flour in water and add it to the pan. Keep on stirring after you add the corn flour mixture. Adjust the consistency of sauce by adding as much or as little water as required. Then add the soy sauce, chili sauce, vinegar, salt and pepper. Let the sauce boil for 2-3 minutes. Then add the Manchurian balls to the sauce and simmer for 2 more minutes. Garnish with fresh chopped green onions. Serve hot over boiled rice or boiled noodles.