Lauki Manchurian

Peel, cut and grate bottlegourd. Add a tsp of salt and leave for 5 min. Squeeze and drain excess water and take this in a bowl.

Add flour, greenchili and ginger paste, onion, and salt and to make a dough. The measure of flour given is adjustable and you can feel the dough texture while mixing. You can add more or reduce.

Make balls to desired size and keep. Heat oil in a pan and deep fry adding few balls at a time. Remove and place them on a kitchen towel.

Now the sauce should be prepared for these balls to soak in it. The manchurian can be prepared dry with just enough sauce or as a wet one by making a gravy. The method for sauce preparation is the same for both.

SAUCE: Heat oil in a sauce pan, add a teaspoon of sugar, and wait till it turns brown. Do not stir with spatula.

Now add chopped onion and mix. If Ajinomoto if using add it and fry on high heat. Put back flame on medium. Add ginger garlic paste and saute.

Add little salt, white pepper powder and mix. Keep the sauces ready. Take each sauce as per measure mentioned and mix them with little water (few spoons) and add one after the other.

Finally take corn flour in a bowl and mix with 1 1/2 glass water and mix well. Pour this into the pan and give a quick stir. Wait till glazy texture is formed and put off flame.

Now drop the fried balls in this sauce and mix well. Garnish with fried garlic pieces and fried green chili.