There are days when the insides of our fridges howl at us to clear them out of bits and pieces of the vegetables we bought in bulk once. On those days, let's play with the leftovers and make this Indo- Chinese fusion, which will not only make our fridges happy but our tummies too.
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Ingredients
- Cabbage- 1 cup
- Carrots- ¼ cup
- Potatoes, boiled- ¼ cup
- Any leafy vegetables - ¼ cup
- Green chilli, chopped- 1
- Chilli flakes- 1 teaspoon
- Pepper powder- 1 teaspoon
- Corn flour- as required
- Oil - for frying
- Coriander leaves, chopped- to garnish
- Onion- ½ cup
- Garlic, chopped- ½
- Chilli sauce- 1 tablespoon
- Tomato sauce- 2 tablespoons
- Soy sauce- ½ tablespoon
- Water- as required
Preparation
In a bowl, add all the vegetables along with corn flour, chilli flakes, pepper powder and salt; mix well. Add water and make the dough wet enough to form balls. Form small balls and fry them in vegetable oil, and keep aside on tissue paper.
Heat a pan, add some oil and add onions; once they become translucent, add capsicum. Once it is well cooked, add the sauces, the required salt and a little bit of cornflour slurry. As the sauce thickens, add the fried veggie balls and mix it all together gently. Garnish it with coriander leaves.
