Vegan Idli Manchurian

Ingredients(for 4-5 pieces per serving with sauce)

• 8 small Steamed idlis (Can use leftover idli; 'idli' is South Indian steamed rice cake)
• 1/2 cup, diced Capsicum (Shimla mirch)
• 1 medium, diced Onion (pyaaz)
• 1/4 cup, finely chopped Carrot (gajar)
• 2 tbsp, chopped Spring onion greens (For garnish)
• 1 tsp Ginger-garlic paste (Adrak-lehsun paste)
• 1, finely chopped Green chillies - optional
• 1 tbsp Soy sauce (Use low-sodium for health)
• 1 tbsp Tomato ketchup (Preferably without added sugar)
• 1 tsp Red chilli sauce - optional
• 1 tsp Cornflour (makai ka atta) (To thicken sauce, optional) - optional
• to taste Salt
• 1/4 tsp Black pepper powder
• 2 tsp Sesame oil or any vegetable oil (Cold-pressed preferred)

Instructions

1. 1

   Cut the steamed idlis into bite-sized cubes. For a crispy texture, lightly toast the pieces on a tawa (griddle) with a few drops of oil until golden brown.

   5 minutes

   To prevent sticking, use a non-stick tawa and toast on medium flame.

2. 2

   In a kadhai (deep pan), heat the sesame oil. Add ginger-garlic paste and green chillies. Sauté until aromatic.

   2 minutes

   Keep flame low to avoid burning the paste.

3. 3

   Add diced onions, capsicum, and carrots. Stir-fry on high flame until vegetables are slightly cooked but still crunchy.

   4 minutes

   Do not overcook the veggies; they should retain their crunch for texture.

4. 4

   In a bowl, mix soy sauce, tomato ketchup, red chilli sauce, and a splash of water. Add this sauce to the stir-fried vegetables.

   2 minutes

   Adjust sauce quantity for desired tanginess and spice.