Ingredients:
Potato – 1, large
Carrot – 1, large
Onion – 1, medium
Capsicum – 1, medium
Cabbage – a small piece
Cauliflower – few florets
Peas – 1/2 cup, shelled
Herbs – 2 tsp, minced
Cheese – 1/2 cup, grated
Bread – 1 to 2 slices, crumbled
Oil – 3 tblsp
Pepper Powder – 1 tsp
Curry Powder – 1 tsp
Chilli Powder – 1 tsp (optional)
Salt to taste
Cream for garnish
For Sauce:
Tomatoes – 1 kg
Onion – 1, large
Carrot – 1, medium
Minced Herbs – 1/2 tsp
Pepper Powder – 1 tsp
Sugar – 1 tsp
Salt to taste
Flour – 2 tsp
For Batter (Mix together)
Flour – 1/4 cup
Water – 1 cup
Pinch of Salt
Bread Crumbs
Oil for frying
Method:
1. Chop all vegetables fines, keep onion and capsicum separate.
2. Heat oil, fry onion till light brown, add capsicum and fry for a while.
3. Add chopped vegetables, continue to fry adding salt, pepper powder, chilli powder. Sprinkle some water, cover and cook on low heat till vegetables are tender.
4. Remove from fire and cool.
5. To cooked vegetables, add herbs, cheese and crumbled bread and make soft dough, adding one more slice of bread if needed.
6. Make lemon-size balls and set aside.
7. Mix together flour, salt and water to a thin paste.
8. Dip vegetable balls in this, roll in breadcrumbs and deep fry.
9. Set aside.
10. To make sauce, chop onions, carrot and tomatoes.
11. Add minced herbs, salt, pepper powder and water. Pressure cook.
12. Pass vegetables through a liquidiser, discard peels and skin.
13. To sauce, add sugar, some more salt if necessary, little pepper powder, a pinch of herbs.
14. Mix flour in 1/2 cup water to a smooth paste, add to sauce.
15. Allow to simmer for 3 to 5 minutes or till quite thick.
16. When about to serve, pour hot sauce into a bowl, drop vegetable balls into it.
17. Beat cream light, pour over balls, sprinkle a pinch of herbs if desired.
18. Serve with fried rice or boiled noodles.
