Restaurant Style Veggie Manchurian Gravy

1) In a bowl, add carrots, cabbage, capsicum, and spring onions.

2) Add in soy sauce, ginger garlic paste, green chili paste, cornflour, all-purpose flour, flour, salt, and black pepper. Mix well

3) Press lightly and knead until the mixture is able to hold its form.

4) Take a small portion of the mixture and roll it into a ball.

5) Set aside.

1) In a frying pan, heat some oil until medium.

2) Place the veggie balls in the oil and cook until golden brown and crispy on all sides

3) Remove, drain oil, and set aside.

1) In a pan/wok, heat some oil and add onions, garlic, green chilies. Cook for 1 minute on high heat.

2) Add capsicum and cook for 1 minute.

3) Add ketchup, schezwan sauce, red chili sauce, soy sauce, salt, and black pepper. Cook for 1 minute.

4) Add in the chicken cube to enhance the flavor of the gravy (OPTIONAL).

5) In a separate bowl, add cornflour and water to form a slurry and mix it in the gravy.

6) Add in half a cup of water if the gravy seems too thick.

7) Cook for 2-3 minutes or until the cornflour flavor is gone.

8) Turn off the heat and mix in the vegetable balls until they’re coated well in the gravy.

9) Garnish with Spring onion greens and serve it up!