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Ingredients : |
2 cups finely chopped & minced vegetables
1 small bunch spring onions, finely chopped
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup plain flour
3 tbsp corn flour
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1/4 tsp red chili powder
2 red chilies
3 tbsp Mustard oil
1 1/2 cups water
1 tbsp milk
Salt to taste |
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METHOD :
- Boil finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball.
- Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and garlic and red chili powder and salt to taste.
- Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
- Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
- Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
- Add vegetable balls and Soya sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice.
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