Vegetable Manchurian Gravy Recipe

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 a 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 of the 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 a plate to absorb excessive water.

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.