Veg Manchurian
Veg Manchurian
Veg Manchurian is a very popular Desi Chinese or Indo-Chinese dish. You can either make this dish dry or with gravy. This recipe is the gravy version of the Veg Manchurian which is a family favourite. My boys are not very fond of eating vegetables, but whenever I cook this dish it is finished in a day. At first you may also feel that this dish may not have enough flavour to it compared to a Chicken or Prawn Manchurian but believe me, this delicious meal is packed with flavours.I actually ate this dish at a Diwali festival and it was so good that I had a second serving and even took some home. After that day I started making this at home for the boys and surprisingly the boys love it too. So if you're looking for a Veg dish, I think this would really be a great choice for something flavourful and simple.
Ingredients
Ingredients for Manchurian Balls
- 1 cup Cabbage Grated and remove excess water
- 1/2 cup Carrots Grated
- 1/4 cup Spring Onions Finely Chopped
- 1/4 cup Capsicum Finely Chopped
- 1 tsp Ginger and Garlic Paste
- 3 tbsp Cornflour
- 2 tbsp Flour/Maida
- 1/2 tsp Black Pepper Powder
- 1 tbsp Soy Sauce
- Salt According to taste
Ingredients for Manchurian Gravy
- 1 tbsp Finely Chopped Garlic
- 1 tsp Finely Chopped Ginger
- 1 tsp Finely Chopped Green Chilli
- 1/2 cup Chopped Spring Onions Use half for the gravy and keep the other half aside for garnishing
- 1.5 tbsp Soy Sauce
- 1 tsp Chilli Sauce
- 2 tbsp Tomato Sauce
- 1 tsp Vinegar
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Paprika Powder
- 1 cube Chicken/Veg Stock
- 2 tbsp Cornflour
- 2 Cups Water
- Salt According to taste
- 2 tbsp Oil
Instructions
Instructions for Manchurian Balls
- Add all the ingredients into a bowl and combine it well
- Now make small balls from the mixture and refrigerate them for about 15 minutes
- Pour some oil in a pan (enough for shallow frying) and fry the Manchurian balls on medium flame
- The colour of the Manchurian balls should be golden brown. Once they are done transfer into a kitchen towel/paper and keep aside
Instructions for Manchurian Gravy
- Pour 2 tbsp of oil in a Wok or dish (you may use the same oil in which the Manchurian balls were fried)
- Once the oil is hot, add the chopped garlic, ginger, green chillies and spring onions (only half of the amount) and saute for about a minute until fragrant
- Now add the Chicken/Veg Stock cube, Soy Sauce, Chilli Sauce, Tomato Sauce and Vinegar to the mixture and saute it for about a minute
- Add the Salt, Black Pepper Powder, Salt and Paprika and stir well (check the Salt level before adding salt as Soy Sauce and Chicken/Veg Stock cubes both have salt content in them)
- Add 1 cup of Water and let it come to a boil
- Now take the other 1 cup of water and add the cornflour to it and mix well
- Pour the cornflour mixture to the gravy and let it simmer for about 4-5 minutes on low flame, stirring from time to time until the gravy becomes thick in texture.
- You may add more cornflour if you like the gravy to be more thick. Do keep in mind that once the gravy cools down it will become thicker.
- Now add the fried Manchurian balls to the gravy and let it simmer for about 4-5 minutes on slow flame
- Dish it out in a bowl and garnish with remaining of the spring onions
- Serve fresh with fried rice, noodles or steamed rice
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