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Title: Vegetable Manchurian PT 2
Categories: Indian
Yield: 4 Servings
See part 1
Notes:
Use any vegetables that you like, just do not use potato.
You might be tempted to use food processor to chop the vegetables but
trust me it makes them watery. I recommend chopping them old-school,
with a knife.
Substitute dark soya sauce with tamari (for vegan)
Adding tomato-chilli sauce adds extra heat. I get this sauce from
Indian stores. You can use just plain tomato ketchup or add mix of
sriracha & tomato ketchup for a sweet, spicy tangy flavor to the
sauce.
The sauce can be made 2 to 3 hours in advance. Just fry up the
vegetable balls and serve when you want to.
If you forsee leftovers, store the sauce and vegetable balls
separately. Toss them together just when you want to serve.
Recipe by sanjuro
Recipe FROM: <
gopher://sdf.org/0/users/sanjuro/indian-food/
vegetable-manchurian.txt>
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