3tablespoonred chili paste- details on how to make in notes below
2tablespoontomato sauce
½tablespoonsoya sauce
1teaspoonvinegar
2tablespoonfinely chopped onionor spring onions (scallions)
3 to 4schezuan pepper- crushed
1tablespoonchopped celery
½teaspoonblack pepper powder(kali mirch powder) or freshly crushed black pepper
sugar as required
salt as required
for the veg balls: makes approx 9 to 10 balls
1cupgrated carrot(gajar)
1cupfinely chopped cabbage(patta gobhi)
½cupfinely chopped bell pepper(capsicum or shimla mirch)
¼cupfinely chopped spring onion(scallion greens)
½teaspoonfreshly crushed black pepperor black pepper powder (kali mirch powder) or white pepper powder
2tablespoonall purpose flour(maida)
2tablespooncornflour(corn starch)
salt to taste
for the hot garlic sauce
4 to 5tablespoonfinely chopped garlic(lahsun)
½inchfinely chopped ginger(adrak)
1green chili- finely chopped
½cupchopped spring onions(scallions) - reserve some greens for garnish
1tablespooncorn flour dissolvedin 2 tablespoon water
1.5cupswater.
1teaspoonsoya sauce
3tablespoonof the homemade schezuan sauce
ground pepper powder as required(kali mirch powder)
salt as required
Instructions
preparing the schezuan sauce
Heat oil in a pan.
Add the chopped garlic. Fry for a minute.
Add the chopped onion and fry till they become transparent.
Now add the red chili paste, tomato sauce, soy sauce, celery and crushed schezuan pepper.
Fry for 1 or 2 minutes.
Season with salt, sugar and pepper.
The sauce is ready.
preparing the veg balls
Mix all the ingredients listed under veg balls.
Keep aside for 15-20 minutes.
Shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil.
Drain on kitchen tissues and keep aside.
preparing the hot garlic sauce
You can use the same oil used for frying the veg balls... About 2 tbsp of oil.
Add the chopped spring onion and fry till they become tranparent.
Now add the ginger, garlic and green chilies.
Fry them for a minute.
Add soya sauce, the schezuan sauce we made, salt and pepper.
Fry again for a minute and mix the sauces well.
Add vegetable stock or water and stir.
When the mixture comes to a boil, add cornflour paste slowly and stir.
Make sure lumps are not formed.
Let the gravy thicken and then add the fried veg balls.
Serve vegetable balls in hot garlic sauce garnished with spring onion greens.
Notes
To make the red chili paste: soak 8-9 red chilies in warm water or overnight. Remove the seeds from the chilies and then grind with some water to a smooth paste. This will give you around one small bowl of red chili paste. Use only 3 tbsp from it for the above recipe. The remaining you can store in the fridge and use in one or two days. The spices and sauces in the above recipe can be adjusted to your taste preferences.