Vegetable Balls in Hot Garlic Sauce Video by Tarla dalal

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This one is a real fiery starter, perfect to get your meal off to a hot start! Balls of boiled and mashed veggies are deep-fried till crisp and topped with a spicy sauce of garlic, ginger and green chillies together with other ingredients and pungent sauces. The interesting thing here is that the vegetable balls do not require a batter coating, because the mashed cauliflower and a tablespoon of cornflour help hold them together. This gives the balls a unique texture that is rough, soft and crisp, perfect to go with the hot garlic sauce. Make sure you serve the Vegetable Balls in Hot Garlic Sauce immediately to enjoy the crispness of the vegetable balls.

Recipe Description for Vegetable Balls in Hot Garlic Sauce

Preparation Time: 20 mins
Cooking Time: 18 mins
Makes 2 servings
Show me for servings

Ingredients

For The Vegetable Balls
1/2 cup grated carrot
1/2 cup grated cauliflower
1/2 cup finely chopped french beans
1 tsp oil
salt and freshly ground black pepper (kalimirch) to taste
1 tbsp cornflour
oil for deep-frying

For The Hot Garlic Sauce
2 tsp finely chopped garlic (lehsun)
1 tsp oil
1/2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
1/4 cup finely chopped spring onions whites
2 tbsp finely chopped spring onion greens
1 1/2 tbsp schezuan sauce
1 tsp soy sauce
1 tsp vinegar
1 tsp sugar
1/4 tsp cornflour
salt to taste

Method

For the vegetable balls

Heat the oil in a broad non-stick pan, add the carrots, cauliflower and french beans and sauté on a medium flame for 3 to 4 minutes or till the vegetables are tender.
Add the salt, pepper and cornflour, switch off the flame and mix well. Allow the mixture to cool completely.
Divide the mixture into 6 equal portions and roll each portion into a ball.
Heat the oil in a deep non-stick kadhai and deep-fry, a few balls at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.

For the hot garlic sauce

Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add the spring onion whites and sauté on a high flame for a few seconds.
Add the spring onion greens, schezuan sauce, soya sauce, vinegar, sugar, cornflour, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

How to proceed