Cauliflower Balls
inTomato-Soy Sauce (Manchurian)
BY Anand Lila devi dasi
Ingredients
Forthe balls:
•Cauliflower, finely
grated...........1small
•Ginger, grated...........................1Tbsp
•Green chili, chopped..................1
•Soy
sauce...................................1Tbsp
•Salt.............................................¾Tsp
•Cornflour/cornstarch..................½ C
•Oil for deep frying
For
the Sauce:
•Oil...........................................2Tbsp
•Asafetida powder....................1 Tsp
•Ginger, grated.........................1 ½Tbsp
•Green chilies, chopped............2
•Tomato puree...........................1 ½ C
•Soy
sauce.................................1Tbsp
•Water.......................................½C
•Salt...........................................1Tsp
•Cornflour/cornstarch...............1 Tsp
•Chopped fresh.........................2 Tbsp
•coriander leaves......................
Preparation
To
make the balls:
1) Squeeze out the excess water from
thegrated cauliflower. In a mixing
bowl, combine all the ingredients for
theballs. If the mixture seems to be
loose to make balls then add some more ofthe
cornflour . Adjust the
quantity of the cornflour accordingly.
Formthe mixture into 1-inch smooth
balls.
2) Heat oil in a frying pan over
moderatelyhigh heat. Deep fry the
cauliflower balls working 5-6 at a timeuntil
golden brown. Drain on paper
towels.
To
make the sauce:
1) Heat oil in a saucepan over moderateheat;
add asafetida, ginger and
green chilies and sauté for a while. Add
thetomato puree, soy sauce,
water and the salt. Bring to a boil
andreduce the heat to low. Cook
partially covered for 20-25 minutes or
untilthe sauce slightly thickens.
2) Dissolve 1 Tsp of cornflour in 2 Tsp
ofcold water and add to the
simmering sauce. Cook uncovered for 2
moreminutes.
3) Add the cauliflower balls and garnishwith
chopped coriander leaves.
Serve hot with fried rice.
Serves
5-6
