Back to Vegetable Manchurian Gravy
Vegetable Manchurian Gravy
Vegetable Manchurian Gravy is yet another deliciously spicy and soupy manchurian variation prepared with vegetables like cabbage, carrot and capsicum. Whether you serve it as a spicy chewy soup starter or as an accompaniment to Chinese schezwan fried rice. Deep fried veg balls dipped in spicy gravy of cornflour is surely going to make your taste buds happiest one in the town.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 3 servings
Ingredients:
For Veg Manchurian Balls
1/3 cup Maida (all purpose flour)
2 tablespoons Cornflour (corn starch)
3/4 cup shredded Carrot (Gajar)
3/4 cup shredded Cabbage
1/2 cup finely chopped Capsicum
1 finely chopped Green Chilli (Hari Mirch)
1/2 teaspoon Pepper Powder
1 pinch Ajinomoto (MSG), optional
1 teaspoon + for deep frying Cooking Oil
Salt
For Gravy
2 teaspoons crushed Ginger
2 Green Chillies (Hari Mirch), slit and cut into halves
1 tablespoon minced Garlic (Lasoon)
2 tablespoons finely chopped Spring Onion
1 tablespoon Cooking Oil
2 tablespoons Soy Sauce
1/2 tablespoon Chilli Sauce
2 tablespoons Tomato Ketchup
1 teaspoon Pepper Powder
2 tablespoons Cornflour (corn starch)
1 cup + 2 cups Water
Salt
Directions for Making Manchurian Balls:
  1. Take a bowl, add shredded carrot, shredded cabbage, chopped capsicum and chopped green chilli, 1 teaspoon oil, pepper powder, a pinch of ajinomoto (MSG), maida, cornflour and salt.
  2. Mix all ingredients properly. Prepare 10-12 small round shaped balls from the mix. Do not add water in the mix for making balls as water from vegetables will be sufficient to bind them. In case mix is not binding properly and small balls cannot be made, add some water in the mixture.
  3. Heat oil in a kadai (pan). Deep fry prepared balls on medium flame until they turn golden brown. Drain excess oil and transfer them to plate (spread kitchen paper napkin on plate to absorb excess oil).
Directions for Making Gravy for Vegetable Manchurian:
  1. Dissolve 2 tablespoons cornflour in a 1 cup normal water.
  2. Heat 1 tablespoon oil in a pan. Add minced ginger, minced garlic, chopped green chilli and chopped spring onion. Sauté for a minute. Add soy sauce, chilli sauce and tomato ketchup; sauté for a minute.
  3. Pour 2 cups water, pepper powder and salt. Bring mixture to boil over medium flame. When it starts boiling, let it boil for a minute.
  4. Add dissolved cornflour in a pan. Mix all gravy ingredients properly. Cook it on low flame for 1-2 minutes.
  5. Add deep fried balls and cook for 3 minutes over medium flame.
  6. Turn off flame and garnish it with chopped spring onion. Enjoy hot and spicy veg cabbage manchurian with Chinese fried rice or veg noodles.
Tips and Variations:
  • Do not add water in the vegetable mix while making balls as water from vegetables will be enough to bind them. In case mix does not bind properly and small balls cannot be made, add some water in the mixture.
  • Initially keep gravy thin and little watery otherwise it may become very thick when cooked completely.
  • Cook manchurian balls just before serving. Do not cook them in advance otherwise they will turn soggy.
  • This recipe uses Ajinomoto (MSG) to get an authentic Chinese taste. However, you can avoid it if its not available or you are not comfortable using it.
Taste: Delicious soft veg fried balls dipped in spicy flavorful gravy.
Serving Ideas: Serve it with hakka noodles for dinner or just savor hot and spicy food on its own.

Recipe printed from : https://foodviva.com

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