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. Gingelly 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.