500 gm mixed vegetables – chopped fine or grated
2 eggs – slightly beaten

3 cup refined flour
1 tsp garlic paste
1 tsp ginger paste
Oil for deep frying
2 tbsp oil
1 tsp garlic – chopped
1 cup onions – chopped
1 large capsicum – chopped

For sauce
3 tbsp corn flour, blended with 1 cup water
2 tbsp vinegar
2 tsp salt
2 tsp Soya sauce
1 cup tomato puree
2 tbsp chopped celery
1 tsp ajino moto – optional
2 cups water

Mix together the vegetables, egg, flour, garlic and ginger paste and enough water so as to have a thick batter. Leave aside for 5-10 minutes. Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. Drain on absorbent paper. Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried balls, turn around a few times and serve.

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