Vegetable Balls in Tomato Sauce

Ingredients 

• 1 cup grated mixed vegetables (cabbage, carrot, French beans) 
• 2 medium potatoes, boiled, peeled and mashed
• ½ cup green peas, blanched
• 1 cup fresh tomato puree 
• 4 tablespoons tomato ketchup
• 2 tablespoons broken cashewnuts 
• 1 tablespoon raisins
• 1 teaspoon garam masala powder
• Salt to taste
• 1 green chilli, finely chopped
• 2 tablespoons chopped fresh coriander leaves 
• ½ cup cornflour/ corn starch
• ½ tablespoon oil + to deep fry
• ½ cupfresh bread crumbs 
• 1 teaspoon sugar
• 1 teaspoon red chilli powder
• 4 tablespoons fresh cream
• 1 teaspoon lemon juice
• 2 tablespoons grated processed cheese 

Method

1. Put potatoes, mixed vegetables, green peas, cashewnuts, raisins, garam masala powder, salt, green chilli and coriander leaves in a bowl and mix well. Add 1 tablespoon cornflour and mix well.
2. Heat sufficient oil in a pan.
3. Take remaining cornflour in another bowl. Add some water and mix well to a smooth batter.
4. Spread breadcrumbs on a plate.
5. Preheat oven to 220ºC.
6. Divide the vegetable mixture into equal portions and shape them into medium sized balls.
7. Dip balls in batter, coat in breadcrumbs and deep-fry in hot oil till golden. Drain on absorbent paper.
8. Heat ½ tablespoon oil in a non-stick wok. Add tomato puree, mix and cook for a minute.
9. Add salt, sugar and red chilli powder and mix well. Reduce heat, add tomato ketchup and mix well.
10. Add 2 tablespoons cream, mix well and cook for a minute. Switch off heat, add lemon juice and mix well.
11. Pour some of the sauce in a glass baking dish and spread evenly. Place the vegetable balls on it and top with the remaining sauce, remaining cream and cheese. Put the dish in the preheated oven and bake for 5 minutes.
12. Serve hot.