Vegetable Manchurian

My sister and I always look for Manchurian and chili potatoes whenever we eat out, any hotel or restaurant if it's on their menu it will be on our table. So after eating it in zillion of places here is my version of Indo-Chinese fusion food 'Vegetable Manchurian Dry', have it dry or with gravy, with noodles or fried rice, it will never disappoint you.

Nutritional Value
These Veg Manchurian balls are shallow fried which cut lot of calories, and basically, this dish is made of only vegetables which fill our daily dose of nutrition.

It has Vitamin A, Vitamin C, Calcium, iron, because of vegetables and its good for kids too.

The oil or butter we use to prepare makes a real difference in calories.
Calories*- 1500 (whole dish)

*calories are an estimation of my cooking.

Servings- 3

Ingredients

For Vegetable Balls

• 2 cups of squeezed shredded vegetables (cabbage, bell pepper, carrot, green onions)
• 1- Red onion
• 2 heaped tablespoons of cornstarch and all-purpose flour
• 4 garlic pods (finely chopped)
• 1/2 inch ginger (finely chopped)
• 2 Tsp salt
• a hint of pepper/ Cayne 

For Sauce

• 1/2 cup low sodium Soya sauce
• 4 garlic pods (finely chopped)
• 1/2 inch ginger (finely chopped)
• 1/4 cup tomato ketchup ( if you want little sweeter add more)
• 1/4 cup chili sauce ( add less if you want less spicy)

More

• 1 bell pepper - diced into chunks
• 1 red onion- diced into chunks
• 2 tablespoons of cornstarch mixed in half cup of cold water
• 1/2 cup canola oil for shallow frying 
• 3 tablespoons of oil for cooking sauce and veggies
• Green onion chopped for garnish

Method

1. Mix all the ingredients of vegetable balls and make small balls out of it and keep it aside, now take a heavy bottom pan and add oil to it, as it helps to maintain temperature*** and cook food evenly.
2. Check the temperature and add balls one by one and fry for 3 minutes each side and then keep turning till you get the desired color. Place them on a tissue paper and now prepare the sauce.
3. Empty the pan and add two tablespoons of oil into it, add diced bell pepper and onion and fry them till they loosen up a little bit for about 7 to 8 minutes, now take them out too.
4. Now add again one tablespoon of oil, add garlic, ginger and saute them for 30 seconds.
5. Mix all of your sauce ingredients (except garlic and ginger) in a bowl and add the mixture to the pan and let it come to a boil.
6. Now take a half cup of cold water and add two tablespoons of cornstarch in it mix it well and add that too in the pan, let the sauce boil and come together.
7. Add the balls and fried bell pepper and onion and mix all of them together with the sauce for the Dry Manchurian.
8. If you want with gravy take one cup of water add a half tablespoon of cornstarch in it mix it well and then add it to the dish and let it boil till everything comes together. Garnish it with chopped green onions and serve it with fried rice or noodles.

Enjoy!
***The best temperature for frying food is 350 to 360 C maintain the consistency throughout the cooking for best crispy results and the food absorbs minimum oil too.