| • | Combine carrots and grated cabbage and squeeze the water aside from them.
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| • | In a normal bowl take the squeezed cabbage, carrots and add 1 tbsp corn starch, few chopped up chilies and little table salt to it.
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| • | Make little balls from the mixture.
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| • | Heat the oil in a wok and deep fry the balls until golden brown, drain and set up aside.
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| • | Take some other cooking pan and heat up 2 tbsp oil in it.
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| • | Fry garlic, green chilies and spring onions.
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| • | Add water, pepper powder, ajinomoto, sugar, soya sauce and salt
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| • | Bring it to a boil.
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| • | Combine 1 tbsp corn 4 with one-half cup of ice-cold water, mix well.
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| • | Now add the deep-fried balls to the gravy.
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| • | Cook it for about 3 to 4 minutes.
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| • | Garnish Vegetable Manchurian with chopped up coriander.
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