Vegetable Manchurian

Tonight I wanted to cook something I have never tried to make before. This recipe has been lingering around for a while now. One of the reasons I have not made it is because it is fried, and we are limiting our fried food intake to Saturdays. I finally decided to build up the courage to just make it. The recipe is thanks to my sister, Smita. With a few minor touches of my own, here goes ...

For Vegetable Dumplings:
1/2 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup corn starch
1/4 tbsp sugar
Salt to taste
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp soy sauce
Oil for deep frying

For Gravy:
1/2 tsp ginger paste
1/2 tsp garlic paste
1 onion, chopped finely
1/2 green bell pepper, chopped finely
1 tbsp soy sauce
1/2 cup corn starch
Salt to taste
Chopped cilantro for garnish
Chopped green onions for garnish

1. Shred cabbage and carrots. Then add all of the above ingredients listed under "Dumplings" in bowl. (all except the oil)
2. Squeeze out any water and form small balls with mixture.
3. Deep fry the vegetable dumplings and drain out the excess oil into paper towel. Keep aside.
4. Make gravy by heating a little oil in pan. Add the onions, ginger paste and garlic paste and sautee for few minutes.
5. Next, add the bell peppers and sautee until soft.
6. Mix the corn starch with water and mix to form a thin paste.
7. Add the salt, corn starch paste and soy sauce next. Stir well and let cook for about 5 minutes.
8. Finally, drop the dumplings into the gravy one by one and let the whole pot cook for 2-3 minutes.
9. Garnish with chopped cilantro and/or chopped green onions and serve hot with Chinese Noodles or Chinese Fried Rice.

We were not that hungry so skipped the rice and noodles. Overall, the Manchurian tasted great; however, the dumplings were not held together as well as they should have been. I will figure out a solution to that problem. Otherwise, this recipe is pretty easy and was made in no time at all. Enjoy!