Beetroot Manchurian Balls in gravy

This is a veg machurian recipe. You can use any vegetable of your choice, provided you chop them finely. I have used Beetroot, smashed potato, curry leaves, coriander leaves, onion, ginger-garlic, green chilli, cumin seed, maida for making of the balls. You can also use cabbage, carrot, beans along the same contents. This recipe can also be made dry, where you need to add consistent amount of sauce. 

Ingredients:
Grated beetroot 1 medium
2 Boiled potato (smashed well)
1 small tbsp cumin seed
1 tbsp vineger
1 tbsp chilli sauce
1 tbsp Soya sauce
1 tomato puree (use unripened tomato, to avoid sourness OR you can use the Maggi tomato ketchup)
1 medium onion finely chopped
3 green chilli finely chopped (use partly for gravy and for balls)
Finely chooped Ginger 3 tbsp
Finely chopped Garlic 2 tbsp
1 tbsp ginger garlic paste 
1 tbsp pepper powder
Maida 
Corn four
Salt to taste
Oil to fry

Making of the Balls:

• Chop the vegetables of your choice to fine. (I have made beetroot as main ingredient in this dish) 

• Grate one medium beetroot.

• Fry ginger-garlic (1:2) tbsp, chopped onions, chopped curry leaves. Fry for 2-3 mins in medium flame till raw smell goes.

• Add the grated beetroot, 1 tbsp vinegar and fry well till its raw smell goes.

• Mix well smashed potato, 2 tbsp green chilli, 1 tbsp cumin seed, now add the beetroot mixture and chopped coriander leaves, salt to taste.

• Mix the content well and make even sized balls.

• Make a corn paste adding 2 tbsp corn, 1 tbsp ginger-garlic paste, little pinch salt. Dip the balls into this and deep fry the balls. [You can also coat the dipped balls in fine rice rawa/bread crumbs]

Making of the Gravy:

•  Fry 2 tbsp garlic, 1 tbsp ginger, 1 tbsp green chilli; saute for 2-3 mins. Add 1 tbsp chilli sauce, soya sauce.

• Add 1 tomato puree and fry well till it cooks and leaves oil along the sides (see that you don't add ripened tomato which are very red in color, as it makes the gravy sour, you can also skip adding tomato puree and add 2-3 tbsp of Maggi tomato sauce)

• Add a cup of water and bring it to a boil. Add a tbsp of pepper powder. Adjust the salt.[You can also add chopped spring onions, I did not have them along, it gives nice aroma along the gravy]

• When you see the gravy boiling well, add 3-4 tbsp of Corn flour mixed in water.

• Now you see the gravy thickening. Add the beetroot balls and cook it for a minimum of 3 mins.

• Garnish with finely chopped coriander leaves. Serve along fried rice/plain rice or even chapati.