Chinese Vegetable Manchurian

500 gm mixed vegetables - chopped fine or grated
2 eggs - slightly beaten
3 cup refined flour
1 tsp garlic paste
1 tsp ginger paste
oil for deep frying
2 tbsp oil
1 tsp garlic - chopped
1 cup onions - chopped
1 large capsicum - chopped

For sauce
3 tbsp corn flour, blended with 1 cup water
2 tbsp vinegar
2 tsp salt
2 tsp Soya sauce
1 cup tomato puree
2 tbsp chopped celery
1 tsp ajino moto - optional
2 cups water


Mix together the vegetables, egg, flour, garlic and ginger paste and enough water so as to have a thick batter. Leave aside for 5-10 minutes.

Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. 

Drain on absorbent paper.

Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. 

Add the capsicum and turn around a few times. 
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Add the fried balls, turn around a few times and serve.

Courtesy: Chef Niru Gupta