• Cabbage - 50g Carrot - 50g Cauliflower - 50g Green Chillies - 2 -3 Spring Onions - A Bunch Plain Flour - 3tbsp Corn Flour - 3tbsp Ginger/garlic paste - 1/2tbsp Dark Soya sauce - 2 tbsp Light Soya sauce - 1 tbsp Vegetable Stock - 1 cube (optional) Tomato ketchup - 2tbsp Chilli Sauce - 2tbsp Black Pepper powder - 1tbsp Ginger - 2 inch piece Garlic - 3 -4 cloves Coriander leaves - A bunch Oil - 250ml Salt


1) Wash carrots, cabbage and cauliflower and dry them with a cloth

2) Then in a bowl grate or cut the vegetables including bulbs of spring onion very fine, add 2tbsp plain flower and cornflour with ginger/garlic paste and 1/2tbsp pepper powder, mix thoroughly and make them into small balls (if there is moist in the grated vegetables add more corn flour)

3) Cut Ginger, garlic, green chillies, coriander and greens of spring onions finely

Cooking Process

1) In a pan heat oil and fry the pre made vegetable balls in batches not over crowding the pan

2) In an another pan heat 3 tbsp of oil and saute ginger, garlic, and green chillies

3) Mix remaining plain and corn flour with 1 small cup of water and add to the pan,add dark and light soya sauce with chilli, tomato ketchup, vegetable stock (optional) salt, pepper powder and bring it to boil till the gravy is thick

4) At this stage add fried vegetable balls and cook for 3-4 minutes  gently turning them

5) Garnish with spring onions and coriander leaves