Remember the Egg Fried Rice I made? Well, I don’t mind eating it plain, but for my folks to enjoy, I decided to make a gravy dish. To accompany the simple Egg Fried Rice yesterday, there was this ridiculously simple Veg Manchurian. This recipe is probably the same everywhere, except that when Mom used to make this many years back, she’d add soya granules to the manchurian balls. Adds a nice ‘meatiness’ to the dish.
Personally, I prefer the DRY versions of chili chicken/veg and manchurian, but since we were having these with rice, I made gravy. My manchurian balls don’t look very round 😛 but they tasted pretty good, so I’ll forgive myself.
Vegetable Manchurian the Indo-Chinese way:
For the manchurian balls:
- Carrots – 1 cup, grated
- Green beans – 1 cup, finely diced
- Cabbage – 2 cups, grated
- Capsicum – 1 cup, finely diced
- Green chilies – 1 tbsp, finely chopped
- Garlic – 2 tbsp, finely chopped or minced
- Soya granules – 1 cup, soaked, drained
- AP flour/Maida – 4 tbsp
- Cornflour – 2 tbsp
- Salt to taste
- Oil for deep frying
For the gravy:
- Ginger – 1 tbsp, finely chopped
- Garlic – 2 tbsp, finely chopped
- Onion – 2, chopped
- Capsicum – 1/2 cup, chopped
- Tomato ketchup – 2 tbsp
- Dark Soya Sauce – 3 tbsp
- Chili sauce – 1 tsp
- Salt to taste
- Black pepper powder – 1 tsp
- Sugar – 1 tsp
- White vinegar – 1 tsp
- Cornflour – 2 tbsp, dissolved in a cup of water
- Oil – 2 tsp
- Take the ingredients listed under Manchurian balls and mix together.
- Using the palm of your hands, make tight balls, and keep aside.
- Heat a deep bottomed pan and add enough oil to deep fry the manchurian balls.
- Once hot, fry them on medium to low heat until the outside is crisp and golden and cooked through.
- Keep aside.
- In another pan, take 2 tsp of oil, and let it heat.
- Add the chopped garlic and ginger and let them brown.
- Add the chopped onion and (green chili if using) and capsicum
- Let them turn golden brown, keep stirring.
- Once sauteed well, add the tomato ketchup, chili sauce and soya sauce.
- Then quickly, season with salt and sugar and black pepper.
- Keep the cornflour slurry ready, and pour it in, adding a cup of water too.
- Cook for 2 to 3 mins and when gravy thickens slightly, quickly add the fried manchurian.
- Once gravy is nice and thick, and coating the manchurian balls, switch off heat.
- Serve hot with fried rice or noodles