Veg Manchurian

For The Vegetable Balls2 cups finely chopped cabbage
1/4 cup grated carrot
finely chopped spring onions
3 tbsp cornflour
1 tbsp plain flour (maida)
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/4 tsp M.S.G (mono sodium glutamate) , optional
salt and freshly ground black pepper powder to taste
oil for deep-frying

For The Manchurian Sauce2 tbsp oil
1/4 tsp M.S.G (mono sodium glutamate) , optional
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1 tbsp chopped spring onions
1 tbsp chopped capsicum
2 tsp dark soy sauce
2 tbsp cornflour dissolved in 1 cup of water
a pinch of freshly ground white pepper powder
2 pinches of sugar
salt to taste
1/4 cup finely chopped spring onion greens

For Serving4 tsp spring onion greens
1 recipe veg fried rice

Method
For the vegetable balls

1. Combine all the ingredients, except the oil, in a bowl and mix well.
2. Divide the mixture into 16 equal portions and shape each portion into a round ball.
3. Heat the oil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown in colour from all sides. Drain on an absorbent paper and keep aside.

For the manchurian sauce

1. Heat the oil in a wok or kadhai when the oil smokes add the msg, garlic, ginger, onions and capsicum and sauté on a high flame for a few seconds.
2. Add 1 cup of water, soya sauce, cornflour paste, pepper, sugar, salt and spring onion greens, mix well and simmer for another 2 minutes or till the sauce thickens. Keep aside.