Veg Manchurian

 

||Ingredients||

 

For Balls:

 

Water - 1 glass

 

Oil - for frying

 

Cauliflower - 1 cup (grated)

 

Carrot - 3/4 cup (grated)

 

Capsicum - 1/2 cup (grated)

 

Ginger - 1/2 tsp (grated)

 

Gluten Free Soya sauce - 1 tsp

 

Gluten Free Cornflour - 2-3 tbsp

 

Salt - as per taste

 

Black pepper - 1/4 tsp

 

Red Chilly Powder - 1/4 tsp

 

For Gravy:

 

Oil - 1 tsp

 

Gluten Free Cornflour - 2 tbsp

 

Gluten free Tomato Sauce - 1 tsp

 

Gluten Free Soya sauce - 1 tsp

 

Black Pepper - 1/4 tsp

 

Red Chilly Powder - 1/4 tsp

 

Salt - as per taste

 

||Method||

 

For balls:

 

In a vessel add all the vegetables with the ginger. Then add water to it and boil for 8-10 minutes.  

 

When the vegetables are cooked, switch off the flame and let it cool for 6 to 7 minutes.

 

(Save around 1-2 tsp of these vegetables in a separate utensil for gravy)

 

After cooling strain the boiled vegetables. The strained water is the vegetable stock and will be used for gravy.

 

Now mix all the spices in your vegetables, also add cornflour and soya sauce.

 

Bind this mixture together. Make small balls out of this.

 

Take a pan and add oil to it. Add a little ball in the oil for testing, if this cracks then add some more cornflour to the mixture. If it doesn't crack then fry all the balls on medium flame.

 

Fry until the balls are golden brown.

 

For gravy:

 

In a pan add some oil.

 

Now add the mixture saved in making the balls. Keep stirring.

 

Add soya sauce and tomato ketchup to this.

 

Then add some of your vegetable stock to this.

 

Also add some pepper and red chilly.

 

Now take the leftover vegetable stock, add some cornflour to it and mix. Then add this to the gravy mixture and mix well.

 

To this boiling mixture add the balls and some salt. Now let it boil for 2 or 3 minutes more and serve.