Veg balls in hot garlic sauce
After making the Schezwan sauce, few days back, I was tempted to make some more Indian-Chinese dishes. As I have mentioned earlier too, during Neha’s exam days, I make all her favourite dishes for lunch every day. She had been telling me to make these veg balls in hot n spicy garlic sauce since last few days. so finally, made it for her. But poor Neha, she fell ill with a bout of fever and headache after this meal ( No, No! Not because of eating this, a sort of viral infection).
Traditionally, these vegetable balls are deep fried in oil before adding the sauce to it, but as usual, I have avoided that. I have simply shallow fried these balls and added to the sauce. You can use any vegetables of your choice. But remember to chop them very finely. Also ensure that the chopped vegetables do not have too much of moisture in it. Or else the balls will burst open while frying. In case you are planning to fry these, please drop one ball on got oil first and see if it cracks or not. Incase it cracks, add some more binding agent and shape again.
Ingredients:
- Cabbage half of a small one
- Carrot 1
- French beans 8-10
- Capsicum 1 sm
- all
- Spring onion 1 small bunch
- Garlic cloves 5-6
- Ginger 2 inch piece
- Green chilies 2-3
- Salt to taste
- Chili flakes to taste
- Pepper powder 1/2 tsp
- Corn flour 1-2 tbsp
- Bread crumbs as required
- Oil 2-3 tbsp
- Soy sauce 1 tsp
- Schezwan sauce 2 tbsp
- Sugar a pinch
Method:
To make the veg balls:
- Finely chop the cabbage, carrot, beans, capsicum, garlic, ginger, green chilies and spring onion.
- Now add the entire cabbage, capsicum and half of the garlic, ginger and spring onion.
- Add salt to taste and now add pepper powder, chili flakes, cornflour and some bread crumbs.
- Combine it together by squeezing it tightly with your palm and form a dough. If it appears too moist, add some more bread crumbs.
- If it appears too dry, add a spoon of water.
- Roll it into small balls of equal size. Refrigerate these for atleast 15-20 minutes.
- Either deep fry these in hot oil till they are crisp and golden on all sides or shallow fry them on a pan till it’s fully cooked and golden.
- Remove these balls from the pan and drain the excess oil in a tissue paper.
To make the sauce:
- Heat oil in a pan and add the remaining ginger, garlic, green chilies and spring onion.
- Cook on high flame for 2-3 minutes.
- Now add salt, a pinch of sugar, schezwan sauce and soy sauce.
- Mix a teaspoon of cornflour in water and pour it into the mixture.
- Let it boil well. If it thickens more than descired, add some more water.
- Garnish with finely chopped spring onion greens.
To assemble:
- Pour the hot garlic sauce on a deep dish and place the hot veg balls on top. Garnish with some more finely chopped spring onion greens.
- Serve it hot with vegetable Hakka noodles or veg fried rice.
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