Arrow Manchurian Ingredients For Marrow balls: Vegetable marrow (Medium Sized) ½ Finely cut onions 2 Tbl.sp Ginger chilli paste 1 tsp. Aji-no-moto ¼ tsp Powdered salt 1 tsp Maida (or just required to hold) ½ cup V.V.S.Gingelli Oil to deep fry For Manchurain sauce: Finely cut onions 1/2cup Corn flour 1 ½ Tbl.sp Aji-no-moto ½ tsp. Soya sauce 1 ½ Tbl.Sps. Worcestershire Sauce 1 ½ tsp Sugar 2 tsps White pepper powder ½ tsp Oil for frying Tomato paste: Grind to smooth paste with little water ¾ cup Ginger 1 inch Garlic 7 flakes Red chillies 6 For garnishing Finely cut spring onion 1 Tblsp Methods Peel outer skin from marrow and grate it using large eyed grater. Squeeze out excess moisture and mix onions, ginger chilli paste, salt, aji-no-moto and sprinkle just enough maida to that. Prepare small lemon sized balls and deep fry in hot oil till golden brown. Keep aside. Heat oil in a shallow frying pan. Add 2 teaspoons of sugar in that and allow to caramelize. When it turns golden, add onions and then sprinkle aji-no-moto. Fry in high flame for few minutes. Add ground paste and stir well. Pour tomato paste in that and cook for few minutes. Add salt, pepper, sauces, corn flour (which is mixed with 1 ½ cups water) to that. Stir till it becomes like a thick sauce. Add deep fried balls and cook for a minute. Transfer to a serving dish and garnish with spring onion tops.