2 cups finely chopped & minced vegetables
1 small bunch spring onions, finely chopped
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup plain flour
3 tbsp corn flour
1/4 tsp red chili powder
2 red chilies
3 tbsp oil
1 1/2 cups water
1 tbsp milk
Salt to taste
Boil finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball.
Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and garlic and red chili powder and salt to taste.
Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Add vegetable balls and Soya sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice.