Name: Green Manchurian recipe by Manisha Shukla at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For the balls:; Spinach 1 cup (Washed and blended); Moong sprouts 1 cup, blended coarsely; Mint leaves 1/2 cup; Cucumber grated 1/2 cup; Fresh basil leaves 1/2 cup; Spring onions 1/2 cup; Grated bottle gourd 1/2 cup; Cabbage 1/2 cup, finely chopped; Coriander leaves 1/2 cup; Corn flour 2 and 1/2 tbsp; Maida/Flour 1 and 1/2 tbsp ( I used wheat flour ); Sesame seeds 1 tbsp; Kasoori Methi 1 tbsp; Grated ginger 1/2 tsp; Grated garlic 1/2 tsp; Salt, pepper and paprika powder, according to taste; Soya sauce 1/2 tsp; Oil to deep fry; For the sauce:; Olive oil 1 tsp; Corn flour 1 tbsp; Spring onions 1 cup, chopped; Garlic 1 tsp, finely chopped; Ginger 1 tsp, finely chopped; Dried basil and parsley, 1 heaped tsp; Soya sauce 1 tbsp; Chilli sauce 1 tsp; Tomato sauce 1 tbsp; Salt, pepper and sugar according to taste

Ingredients Serving: 4

For the balls:
Spinach 1 cup (Washed and blended)
Moong sprouts 1 cup, blended coarsely
Mint leaves 1/2 cup
Cucumber grated 1/2 cup
Fresh basil leaves 1/2 cup
Spring onions 1/2 cup
Grated bottle gourd 1/2 cup
Cabbage 1/2 cup, finely chopped
Coriander leaves 1/2 cup
Corn flour 2 and 1/2 tbsp
Maida/Flour 1 and 1/2 tbsp ( I used wheat flour )
Sesame seeds 1 tbsp
Kasoori Methi 1 tbsp
Grated ginger 1/2 tsp
Grated garlic 1/2 tsp
Salt, pepper and paprika powder, according to taste
Soya sauce 1/2 tsp
Oil to deep fry
For the sauce:
Olive oil 1 tsp
Corn flour 1 tbsp
Spring onions 1 cup, chopped
Garlic 1 tsp, finely chopped
Ginger 1 tsp, finely chopped
Dried basil and parsley, 1 heaped tsp
Soya sauce 1 tbsp
Chilli sauce 1 tsp
Tomato sauce 1 tbsp
Salt, pepper and sugar according to taste

Instructions

Squeeze the water from the cucumber and bottle gourd. Also blend the mint leaves coarsely.
Chop the spring onions finely, separate the white part. Also chop the fresh basil leaves finely. Blend the spinach leaves coarsely to form a thick puree. Keep aside.
In a bowl, mix half of the spinach puree with the moong sprouts, cucumber and bottle gourd. Add the cabbage as well.
Then add both flours, garlic, ginger spring onions, mint, kasoori methi, coriander leaves along with the soya sauce. Add in salt, pepper, paprika powder and sesame seeds.
Heat 1/2 tsp of oil and add it to the mixture. Mix it well, grease your palms with a little oil and make balls shapes.
Heat oil in a pan and deep fry these balls. Then spread it on an absorbent paper .
To prepare the sauce, heat oil in a pan, add the spring onion whites, saute and add the ginger, garlic. Now add half of the spinach puree.
Cook this for 3 to 4 minutes. Then add the corn flour with a little water.
Stir it for 3 minutes. Add the soya sauce, chilli sauce and tomato sauce, add the salt, pepper, sugar and all the herbs.
Let the sauce thicken a little, now add the fried balls. Let it mix well and coat every ball.
Serve it with a garnish of coriander leaves and spring onion greens.

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