Vegetable Manchurian with Soya Chilli Sauce

Ingredients

• 2 medium raw bananas, boiled, peeled and mashed
• 2 tablespoons finely chopped cabbage
• 2-3 French beans, finely chopped
• 1 medium green capsicum, finely chopped
• 2-3 green chillies, finely chopped
• 1 tablespoon chopped fresh coriander leaves + for garnishing
• Black pepper powder to taste
• ¼ teaspoon red chilli flakes
• ¼ teaspoon dried ginger powder (saunth)
• Salt to taste
• 1 tablespoon cornflour
• 1 tablespoon refined flour (maida)
• Oil for deep-frying 
• Soy-chilli sauce
• 2 tablespoons chilli sauce
• 1 tablespoon tomato ketchup
• 2 tablespoons soy sauce
• Black pepper to taste
• ¼ teaspoon dried ginger powder (saunth) 
• Salt to taste
• ¼ teaspoon red chilli flakes

Method

1. Mix together raw bananas, cabbage, French beans, green capsicum, green chillies, coriander leaves, pepper powder, chilli flakes, dried ginger powder and salt in a bowl.
2. Add cornflour and refined flour and mix well. 
3. Heat sufficient oil in a kadai. Divide the mixture into equal portions, shape into balls and deep-fry until golden-brown. Drain on absorbent paper. 
4. To make soya-chilli sauce, heat another non-stick pan. Add chilli sauce, tomato ketchup, soy sauce and little water, mix well. Add pepper powder, dried ginger powder, salt and chilli flakes, mix and cook for 1-2 minutes. 
5. Skew Manchurian balls on satay sticks and top with soy-chilli sauce. Serve hot garnished with fresh coriander leaves.