Veg Manchurian Dry

Ingredients 

• ½ cup carrots, grated
• ½ cup cabbage, shredded
• 1 large green capsicum, finely chopped
• 8-10 button mushrooms finely chopped
• 6-8 French beans finely chopped
• 1 tablespoon oil + for deep-frying 
• 3 teaspoons ginger, finely chopped
• 3 teaspoons garlic, finely chopped
• 1¼ teaspoons green chillies, finely chopped
• 5-7 tablespoons spring onions with greens finely chopped
• Salt to taste
• 3-4 clove cornflour
• 1 tablespoon celery, finely chopped
• 1½ teaspoons soy sauce
• 1 tablespoon vinegar
• Spring onion greens, diagonally sliced for garnish

Method

1. Heat sufficient oil in a kadai.
2. Squeeze out excess water from the carrot and cabbage and put them in a mixing bowl. Add capsicum, mushrooms, French beans, 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chillies, 2-3 tablespoons spring onions, salt and cornflour and mix well.
3. Divide the vegetable mixture into equal portions and shape into balls.
4. Put the Manchurian balls in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Heat 1 tablespoon oil in a non-stick pan, add celery, remaining garlic, remaining ginger and remaining green chillies and sauté for 1 minute.
6. Add remaining spring onions and sauté for 30 seconds. Add soy sauce, salt, vinegar and fried Manchurian balls, mix and cook for 1-2 minutes.
7. Transfer to a serving platter and serve hot, garnished with spring onion greens.