Garlic Pepper Veggie Balls

 

Anyone who knows me well is aware  how much I love Indo-Chinese food.  MMMMM!  I’ve tried several of these recipes to come up with this final mouth watering delicious plate of goodness.  Enjoy!

DUMPLINGS:
  • 1T canola oil
  • 1  green plantain
  • 1 red onion
  • 1/2 tsp salt
  • 1  carrot
  • 1  squash
  • 1 tsp cumin
  • 1/4 tsp turmeric
  • 1 T coriander powder
  • 1/2 tsp amchur powder
  • 1/4 c all-purpose flour
  • 1 egg
PASTE: 
  • 3T dark soy sauce
  • 1T white vinegar
  • 1T Sriracha Sauce
  • 1T Tomato Sauce
  • 1/2 tsp brown sugar
  • 2T water
  • 2T ginger garlic paste
SAUCE:
  • 1 T butter
  • 5 cloves garlic
  • 1/2 cup chopped green onions
  • 1 chopped red pepper
  • 1/2 onion
  • 1 T Sriracha
  • 1 T Tomato Sauce
  • 4-5 curry leaves
  • 1/2 tspn chili powder
  • 1/2 tspn amchur powder
  • 1/2 tsp ground black pepper
  • 2 T chopped cilantro
  • MAKING THE DUMPLINGS:
  1.  Peel carrot and squash and grate fine.  Boil the green plantain for about 5 minutes.  Then grate fine.
  2. In a saucepan add oil then cumin.  Once the cumin starts to splutter, add red onion, add salt, ginger garlic paste, turmeric.  Add carrot and squash.  Sauté everything until the mixture is slightly cooked.  Add coriander powder, chili powder, and amchur powder.  Add sriracha, and tomato sauce.   Then add green plantain, flour, and the egg.   Switch off the flame.   Finally add the paste and mix everything well.  Set aside.
  3. Roll the mixture into small round balls (size of small lemon).
  4. Apply oil to a baking sheet and bake it at 330 degrees for around 20 minutes.
MAKING THE SAUCE
  1. Add butter then add garlic and green pepper.   Add 1/2 onion, pinch of salt, 4-5 curry leaves, 1/2 tsp amchur powder.  Add crushed pepper.  Add chopped spring onion and chopped cilantro.  Add 3 T soy sauce.
  2. Add plantain dumplings and toss until they are coated with the rich sauce.

Serve with tomato rice or cilantro rice.  Enjoy!

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