| 1. |
Grate bottle gourd and cabbage and add besan to it. |
| 2. |
Add pinch of salt and pepper.
Add little water to thicken the mixture. |
| 3. |
Make 1inch sphere balls of the mix. |
| 4. |
Take an appam pan and cook the balls from all sides with minimal or no oil. |
| 5. |
For gravy, sauté chopped onions and tomatoes with ginger garlic paste. |
| 6. |
Add soy sauce and ketchup and 1/4 cup water. Let the gravy simmer until thick. |
| 7. |
Add the manchurian balls into the gravy and coat from all sides. |
| 8. |
Serve hot with ketchup and chilli sauce |
