Ingredients
•Colocassia (arbi) 500 grams
•Salt to taste
•Ginger,chopped 2 teaspoons
•Green chillies,chopped 1 teaspoon
•Black pepper powder 1/2 teaspoon
•Soy sauce 1 tablespoon + 1 teaspoon
•Cornflour/ corn starch 1/2 cup
•Oil 2 tablespoons + for deep-frying
•Garlic,chopped 15 cloves
•Onion ,finely chopped 1 medium
•Vinegar 1 tablespoon
•Tomato ketchup 4 teaspoons
•Red chilli sauce 1 teaspoon
•Vegetable stock 2 cups
•Cornflour/ corn starch ,mixed in 1 tablespoon water 2 tablespoons
•Spring onions with greens,sliced 2
Method
Wash colocassia and pressure cook till tender. Cool, peel and press them lightly. Transfer into a bowl and add salt, one teaspoon ginger, green chillies, one-fourth teaspoon black pepper powder, one teaspoon soy sauce and mix well. Dust the colocassia with cornflour.
Heat sufficient oil in a kadai and deep-fry colocassia till golden brown. Drain on absorbent paper and set aside.Heat two tablespoons oil in a non-stick pan; add garlic and sauté till light brown.
Add the remaining ginger, onion and sauté till the onion is translucent. Add one tablespoon soy sauce, vinegar, salt, remaining black pepper powder, tomato ketchup, red chilli sauce, mix and sauté for a few minutes.
Add the vegetable stock and mix well. Add cornflour mixture and cook till the gravy thickens. Add spring onion greens and mix well. Add fried colocassia and mix well so that the gravy coats all the colocassia. Serve hot.
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