Vegetable Manchurian

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Vegetable Manchurian is an Indo-Chinese recipe. It can be prepared in various ways. It can be served along with fried-rice or noodles.

INGREDIENTS:

FOR MANCHURIAN BALLS:

Carrot – 1 cup, grated

Cabbage – 1 cup, shredded

Spring onion – ½ cup, chopped

Onion – ½ cup, finely chopped

Ginger garlic paste – ½ tsp

Chilli sauce – 1 tsp

Salt – ½ tsp

Maida / plain flour – 2 tbsp

Cornflour – 2 tbsp

Oil - for frying

FOR GRAVY:

Oil – 2 tbsp

Ginger- 1 inch, finely chopped

Garlic – 3 cloves, finely chopped

Chilli -1, slit

Spring onion – ¼ cup, chopped

Onion – ½ finely chopped

Capsicum – ½ sliced

Vinegar – 2 tbsp

Soy sauce – 2 tbsp

Chilli sauce – 1 tsp

Tomato sauce – 2 tbsp

Pepper powder – ½ tsp

Salt – to taste

Water – 1 ¼ cup

FOR SLURRY:

Cornflour – 2 tsp

Water – ¼ cup

 

INSTRUCTIONS:

In a large bowl take 1 carrot, 1 cup cabbage, ½ cup spring onion, ½ onion and ½ tsp ginger garlic paste. Add 1 tsp chilli sauce, ½ tsp salt. Mix well making sure everything is combined well. Next, add 2 tbsp maida, 2 tbsp cornflour and mix well to form a soft dough adding more maida if required. Now prepare a small sized balls. Deep fry in hot oil keeping the flame on medium. Stir occasionally, until the balls turn golden brown. Drain the oil off the Manchurian balls and keep aside.

Now in a large wok, heat 2 tbsp oil and sauté 1 inch ginger, 3 clove garlic, 1 chilli. Add ½ onion and stir fry on high flame. Further, add ½ capsicum and stir fry until it shrinks slightly. Add 2 tbsp vinegar, 2 tbsp soy sauce, 1 tsp chilli sauce, 2 tbsp tomato sauce, ½ tsp pepper powder and ¼ tsp salt. Stir fry making sure all the sauces are well combined.

Add in 1¼ cup water and boil on medium flame. In a small bowl take 2 tsp cornflour and ¼ cup water. Mix well forming a lump-free slurry. Pour in cornflour slurry and mix well. Continue to boil until the gravy thickens and turns glossy. Add in prepared veg Manchurian balls, 2 tbsp spring onion and mix well.

Finally, serve veg Manchurian gravy with fried rice.

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