Veg Manchurian

Directions

• Making the Manchurian Balls
• Mix together the finely chopped or grated veggies in a bowl: 1 cup finely chopped purple cabbage, 1 cup finely chopped carrot, 1/2 cup finely chopped bell pepper, 1/2 cup finely chopped onions, 2 thinly sliced scallion greens
  
  I highly recommend a food processor to make quick work of the “finely chopped” for all of these veggies – really makes this a feasible work-week dish
  
  Note: If you have more or less of any one veggie aim for the total to be 3 cups of veggies
• Add the dry ingredients to the veggie mix; 4 tbsp corn starch, 4 tbsp all purpose flour, 1/2 tsp black pepper and 1/2 tsp salt or add as required.
• Mix everything together very well, as you are mixing press down to so that the veggies release their juices
• Take a small amount of the mixture press and form into a ball, make all the balls and set aside; you will get 20-22 balls, a little larger than 1 inch in diameter
• Heat oil for deep frying in a wok or pan. Add a small piece of a ball mixture to the hot oil, with it comes up right away sizzling, the oil is ready for frying. Then place 1 single ball in the oil; if the ball breaks, then you are going to want to add more all purpose flour to your mixture.
  
  Hopefully this will not happen to you, but it does happen, maybe you just have some especially wet veggies for example!
• After your test ball, slide all balls carefully into the oil, in batches do not over crowd the oil. Cook 4-5 minutes until nicely browned – flip 1 or 2 times throughout. Remove with slotted spoon, draining as much oil as you can, and rest on newspaper or other absorbent surface. Set your beautifully fried Manchurian balls aside.
• Making the Manchurian Gravy – we love gravy, you can cut this in half and still have enough!
• In a small bowl completely mix together 1 tbsp soy sauce, 2 tbsp tomato ketchup and 1/4 tsp cayenne powder (optional)
• Heat 2 tbsp olive oil and 1 tsp sesame oil in a deep pan or wok. Add 1/2 cup finely chopped onions, 1 tbsp finely chopped ginger, 2 tbsp finely chopped garlic and 2 green spicy chilies (finely chopped).
  
  You can put all in the food processor, in which case it will look like my photo- otherwise you will have slightly chunkier if hand chopped – which is fine
  
  If you are not into really strong ginger taste, replace the fresh ginger with ginger powder, it will still be tasty but with a more mild flavor
• Saute until onions are translucent, then add the mixed soy sauce – ketchup mixture and allow to simmer while mixing for about 1 minute.
• Then add the 2 -2.5 cups of water (or veggie stock or chicken stock or any combination there of) and allow to come to a low boil
  
  I like using 50:50 water and stock – but there is so much other flavor its not a critical decision
  
• While that is heating up, prepare the cornstarch mixture by fully combining 2 tbsp cornstarch with 2 tbsp water
• Once the gravy has just come to a boil, re-mix (it will settle) and add the cornstarch mixture will stirring vigorously to avoid any clumping. Continue to simmer, stir, and allow to bubble until you see the gravy thicken to your liking.
  
  If the sauce is too thick, then you add some water. If it is too thin, you can add some cornflour.
• Mix in 1/2 tbsp brown sugar and mix very well
• When ready to eat, add balls to the gravy along with 1 tsp rice vinegar. Gently stir and coat the fried vegetable balls in the gravy.
• Serve over jasmine rice, garnish with scallion greens and enjoy!