Vegetable Balls in Schezwan Sauce| Vegetarian Schezwan

#Vegetarian Balls in Schezwan Sauce

Now  that we have our  # Vegetarian Fried Rice ready wondering what to pair it with?

You can try pairing it with Chilli Mushrooms or Manchurian but I will prefer to team it up with something spicier. So we had our fried rice with #Vegetable Balls in Schezwan Sauce. Actually, you can make the sauce with very little water and serve the balls as appetisers also or make a gravy that the balls soak a bit in and make it an accompaniment for a filling and satisfying meal. The #Schezwan Sauce recipe I will post soon till then ...

In case you are here for the first time let me introduce you...

We at #Blogging Marathon try to bring to you a variety, a variety in our various marathons.

This one is no different, aptly called “#Buffet on Table "   this week our quest is to bring you different combos from various countries. Today I have chosen #Indo-Chinese as my theme.

Vegetable Balls in Schezwan Sauce| Vegetarian Schezwan

Fried rice and Manchurian is a delicious combo served on a regular basis. But if you can take the heat then this is another yum combo!

• Preparation time: 15 minutes
• Cook time: 25 minutes
• Serves: 6

For The Vegetable Balls:  

• 3 cups   cabbage, finely chopped
• 1- ¼ cups   carrot, grated
• ½ cup   onions, chopped
• 2 tablespoons   corn flour
• 5 tablespoons   maida
• 1 tablespoon garlic, chopped
• 2 teaspoons green chillies, chopped
• Salt to taste
• Oil for frying

For the Sauce:  

• 2 teaspoons green chillies, finely chopped
• 2 teaspoon ginger, finely chopped
• 2 cups onions, chopped fine
• 1 cup water
• 2 tablespoons corn flour mixed with 1 cup of water
• ¾ cup schezwan sauce
• 2 pinches sugar
• 2 tablespoon oil
• Salt to taste

Method:

For the Vegetable Balls:

• Mix the cabbage, carrots, onions, garlic, green chilli, salt and pepper in a bowl.
• Mix well with your hands add the corn flour, maida. Mix well
• Shape spoonfuls of the mixture into small balls.
• Deep fry a few balls at a time in hot oil until golden brown.
• Drain on absorbent paper and keep aside.

For the Sauce:

• Heat the oil in a kadhai/wok on a high flame.
• Add the garlic, green chillies and ginger and stir fry till you get an aroma.
• Add the onion and fry till translucent.
• Add the water, ½  cup schezwan sauce, salt and simmer. Check the seasonings and sauce. Add more sauce if you desire.
• Just before serving add the corn flour paste and simmer for a few minutes.
• Once the sauce starts thickening add the vegetable balls and bring to a boil.
• Serve hot and immediately.
• Day 4

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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