HomeAccompaniments Vegetable Balls in Schezwan Sauce| Vegetarian Schezwan

Vegetable Balls in Schezwan Sauce| Vegetarian Schezwan

Comments : 10 Posted in : Accompaniments, Blogging Marathon, Cabbage, Capsicum, Carrots, Deep Frying, Garlic, Ginger, Indo-Chinese, Schezwan Sauce on by : ArchanaPotdar Tags: , , , ,

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#Vegetarian Balls in Schezwan Sauce

#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
  • 1/2 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


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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10 thoughts

  • September 4, 2015 at 8:16 am

    That is a nice gravy. i always struggle with Chinese gravies. Bookmarking the recipe and will wait for schezwan sauce recipe.

  • September 4, 2015 at 10:43 am

    Fantastic gravy with manchurian balls…you have gone to such extent to prepare these meals!

  • sapana
    September 4, 2015 at 8:53 pm

    Those balls looks so tempting in Schezwan sauce.

  • September 6, 2015 at 3:49 pm

    Archana, I have to quickly plan my trip to Goa now, these veggie balls are terribly tempting. Awesome combo.

    • A Potdar
      September 6, 2015 at 9:00 pm

      Come fast dont be slow!!!

  • September 7, 2015 at 9:17 pm

    The sauce looks so tempting and delicious.

  • September 8, 2015 at 9:25 am

    This is a perfect gravy for the fried rice. Looks so yum..

  • September 15, 2015 at 5:27 am

    Veg balls in schezwan sauce is looking so delicious.

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