Veg Fried Rice with Veg Manchurian Gravy

Ingredients

• 1.5 cup Cabbage (finely chopped or grated)
• 1 cup Carrot (grated)
• 0.5 cup French Beans (finely chopped)
• 0.5 cup Capsicum (finely chopped, for balls)
• 0.5 cup All-Purpose Flour
• 0.25 cup Corn Starch (for binding the balls)
• 1 tsp Ginger Garlic Paste
• 1 tsp Soy Sauce (for the balls)
• 0.5 tsp Black Pepper Powder (for the balls)
• 0.5 tsp Salt (for the balls)
• 2 cup Vegetable Oil (for deep frying)
• 1 tbsp Ginger (finely chopped)
• 1 tbsp Garlic (finely chopped)
• 2 pcs Green Chili (slit lengthwise)
• 0.25 cup Spring Onion (chopped whites for gravy)
• 1 medium Onion (cut into 1-inch petals)
• 1 tbsp Red Chili Sauce
• 1 tbsp White Vinegar
• 2 tbsp Tomato Ketchup
• 1 tsp Sugar
• 3 cup Vegetable Broth (or water)
• 0.25 cup Water (for cornstarch slurry)

Instructions

1. 1

   Prepare the Vegetable Balls

   • In a large bowl, combine the finely chopped cabbage, grated carrot, french beans, and chopped capsicum.
   • Add a pinch of salt, mix, and let it sit for 5 minutes. Then, using your hands or a cheesecloth, squeeze out as much water as possible. This step is crucial for crispy balls.
   • To the squeezed vegetables, add all-purpose flour, 1/4 cup corn starch, ginger garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp salt.
   • Mix everything together to form a firm dough. Do not add any extra water. If the mixture is too wet, add 1-2 tbsp more of all-purpose flour.
2. 2

   Fry the Manchurian Balls

   • Heat oil for deep frying in a wok or deep pan over medium heat until it reaches 180°C (350°F).
   • Moisten your palms and shape the vegetable mixture into small, lemon-sized balls.
   • Carefully slide the balls into the hot oil, frying in batches of 5-6 to avoid overcrowding the pan.
   • Fry for 6-8 minutes, turning them occasionally, until they are deep golden brown and crisp all over.
   • Remove with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.