Vegetable Manchurian - Oriental Fusion Cuisine

• 2 cups cabbage, Finely chopped
• 1 cup carrot, grated
• 2 eggs, slightly beaten
• 3/4 cup white flour (maida)
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1/4 teaspoon aji-no-moto (optional)
• 2 tablespoons oil
• 1 teaspoon garlic, Finely chopped
• 1/2 cup onion, Finely chopped
• 1 large red capsicum, chopped fine
• The Gravy
• 3 tablespoons cornflour
• 1/2 cup water (to blend conrnflour)
• 2 tablespoons vinegar
• 2 teaspoons salt
• 2 teaspoons soya sauce
• 1/2 cup tomato puree
• 2 tablespoons chopped celery
• 1/4 teaspoon aji-no-moto (optional)
• 2 cups water
• oil (for deep frying)

1. Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
2. Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
3. For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
4. Add the fried balls, turn around a few times and serve.

cabbage, carrot, eggs, white flour, garlic, ginger paste, oil, garlic, onion, red, cornflour, water, vinegar, salt, soya sauce, tomato puree, celery, water, oil

Taken from www.food.com/recipe/vegetable-manchurian-oriental-fusion-cuisine-128861 (may not work)