Bottle Gourd Manchurian

Ingredients For Making Marrow Balls

• • Bottle gourd - ½
• • Onions (finely cut) - 2 tablespoons
• • Ginger-chilly paste - 1 teaspoon
• • Ajinomoto - ¼ teaspoon
• • Salt - 1 teaspoon
• • Maida - ½ cup
• • Oil (for deep frying) - as required

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Ingredients For Making Manchurian Sauce

• • Onions (finely cut) - ½ cup
• • Corn flour - 1 ½ tablespoons
• • Ajinomoto - ½ teaspoon
• • Soya sauce - 1 ½ tablespoons
• • Worcestershire sauce - ½ teaspoon
• • Sugar - 2 teaspoons
• • White pepper powder - ½ teaspoon
• • Oil (for frying) - as required
• • Tomato paste - ¾ cup

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Ingredients For Grinding To A Smooth Paste With Little Water

• • Ginger - 1 inch
• • Garlic - 7 flakes
• • Red chillies - 6

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Ingredients For Garnishing

• • Spring onions (finely cut) - 1 tablespoon

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Method

• 1. Peel outer skin from marrow and grate it using large eyed grater.
• 2. Squeeze out excess moisture and mix onions, ginger chilly paste, salt, Ajinomoto and sprinkle just enough maida to that.
• 3. Prepare small lemon sized balls and deep fry in hot oil till golden brown. Keep aside.
• 4. Heat oil in a shallow frying pan.
• 5. Add 2 teaspoons of sugar in that and allow to caramelise.
• 6. When it turns golden, add onions and then sprinkle Ajinomoto.
• 7. Fry in high flame for few minutes.
• 8. Add ground paste and stir well.
• 9. Pour tomato paste in that and cook for few minutes.
• 10. Add salt, pepper, sauces, corn flour (which is mixed with 1 ½ cups water) to that.
• 11. Stir till it becomes like a thick sauce.
• 12. Add deep fried balls and cook for a minute.
• 13. Transfer to a serving dish and garnish with spring onion tops.