Number of Servings: 22 cup Cabbage (Grated)
2 Green Chilies (Chopped)
4 Garlic (Crushed)
1tbsp Ginger (Grated)
1 Spring Onion (Chopped)
2-3 tbsp Corn Starch or Bread Crumbs
1 tbsp Soya Sauce
1tsp Red Chili Powder
1 tsp Pepper
1 tsp Sugar
A pinch of ajinomoto
Salt to taste
2 cups Vegetable stock
Oil for deep frying
2 tbsp oil

1. Squeeze the water out from the grated cabbage.
2. Mix cornstarch to it.
3. Add chopped chilies and little salt to it.
4. Make small balls of the mixture.
5. Heat the oil in a wok and deep-fry the balls till golden brown.
6. Heat oil in a pan and sauté garlic, ginger, green chilies and spring onions.
7. Add vegetable stock, salt, pepper, ajinomoto, sugar and soy sauce to it. Bring it to a boil.
8. Mix corn four with half of a cup of cold water and stir into it.
9. Gently add the fried balls to the gravy.
10. Cook the vegetable Manchurian for 3-4 minutes.
11. Serve hot with noodles or rice.