Indian Chinese: Vegetable Manchurian

Ingredients needed:

Shredded Cabbage-4 cups
Carrots-2 cups grated
Onion-1, finely chopped

Garlic-4 large pods, finely chopped
Green chilies
Salt to taste
Black pepper powder-1 teaspoon

All purpose flour or maida-6 tablespoon (tbsp)
Corn starch-2 1/2 tbsp
Oil for frying

1. Add all the veggies in a bowl and make sure you don't mix them too much.
2. Also, allow the water to come out of the vegetables. 
3. To this mixture, add the corn starch and the all purpose flour or maida. This is to make it into round shaped balls of nearly equal size using your hands. 
4. Deep fry these balls, and blot dry on tissue paper. 

Now make the sauce.

For the sauce:

• Ginger, 
• Garlic, 
• Green chillies, 
• Soy sauce, 
• Sugar, 
• Corn starch, 
• Vegetable broth,
• Spring onions

1. For the gravy, blend ginger, garlic, and green chillies, and the soy sauce.
2. Add corn starch to it to thicken it.
3. Now add water or vegetable broth. 
4. When the gravy is thick enough, add the sugar and bring to a boil.

Tips:

• Leave the sauce a little watery, as it thickens upon standing.
• When shredding the vegetables, don't shred them too fine, as that will make the water ooze out of the veggies.