Vegetable balls in Manchurian Sauce

Ingredients:

• 1 cup - Cabbage, Cauliflower, Carrot, all very finely grated
• Maida or Flour
• 2 tsp - Cornflour
• Salt & Pepper according to taste
• Oil to fry
• 1 - Large Onion, diced
• 1 tsp - Garlic, chopped
• 1 - Capsicum, diced
• 2 tsp - Soy sauce
• 1 tsp - Chilly sauce
• 1 cup - Vegetable or chicken stock

Method:

• Mix the grated vegetables with salt and pepper and fold in maida and cornflour. Cornflour brings the crunch to it. I have not mentioned the quantity of maida because I keep putting it slowly until the veges bind. The consistency is very important. Too much of maida will ruin it too.
• Make small balls out of this mixture and deep fry it.
• Heat oil in a deep pan and saute the Onions and garlic for 2 minutes. Saute the Capsicum for a minute.
• Add both the sauces and stock and bring it to boil. Season with salt and pepper.
• Add the fried balls and let it simmer till the gravy starts becoming thick. Now add a mixture of cornflour and water into it to quicken the thickening process.
• Serve hot with steamed rice or fried rice