Ingredients
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2 cups cabbage, Finely chopped
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2 eggs, slightly beaten
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3/4 cup white flour (maida)
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1/2 teaspoon garlic paste
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1/2 teaspoon ginger paste
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2 tablespoons oil
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1 teaspoon garlic, Finely chopped
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1/4 teaspoon aji-no-moto
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1/2 cup onion, Finely chopped
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1 large red capsicum, chopped fine
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3 tablespoons cornflour
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1/2 cup water (to blend conrnflour)
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2 tablespoons vinegar
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2 teaspoons soya sauce
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1/2 cup tomato puree
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1/4 teaspoon aji-no-moto
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2 cups water
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2 tablespoons chopped celery
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2 teaspoons salt
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1 cup carrot, grated
Instructions
- Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
- Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
- For the gravy: Heat 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.