Friday, 14 September 2012

Veg Manchurian

This popular Indo-Chinese dish is a mouth watering combination of fried vegetable balls in a garlic and soya sauce based gravy. Adapted from Tarla Dalal recipes. 

What you'll need..
For Manchurian (Makes 10-11)
  • 1 Cup cabbage, finely chopped
  • 1/4 Cup green onions, finely chopped
  • 1/2 Cup green beans, finely chopped
  • 1/2 Cup carrots, grated
  • 1/2 Tsp black pepper
  • 1 Tsp soya sauce
  • 1 Tsp vinegar
  • 1 Tbsp ginger-garlic-chilli paste
  • 1/3 Cup maida (All purpose flour)
  • 2 Tbsp corn starch
  • Oil for frying
  • Salt to taste
For Gravy
  • 2 Tbsp soya sauce
  • 1 Tbsp vinegar
  • 1 and 1/2 Tbsp ketchup
  • 1 Tsp chilli sauce
  • 1/2 Tsp dried red chilli flakes
  • 1/2 Tsp sugar
  • 1 Tsp garlic, finely chopped
  • 1 Green onion, thinly sliced into rounds
  • 1 and 1/2 Cup water
How to..
  • Mix all the manchurian ingredients together, except oil, in a large bowl along with a little water to form a thick batter.
  • Heat oil for frying. 
  • Form the batter into little golf ball sized balls and drop them carefully into the hot oil. 
  • Fry for a few minutes till crispy and brown and then remove from heat onto a paper towel.
  • Whisk together all the ingredients for gravy, except green onions, in a separate bowl.
  • Add this to a non stick saucepan and bring to a boil, stirring constantly. Add the green onions and simmer for 2-3 minutes till the gravy thickens. 
  • Add the fried manchurian balls to the gravy and serve hot with fried rice or noodles.
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