Snacks & Starters

VEG MANCHURIAN RECIPE / VEGETABLE MANCHURIAN GRAVY

VEG MANCHURIAN recipe

I’m sure most of us love Indo Chineese… that too especially in this rainy gloomy weather. So for all those chinese food lovers, ¬†sharing today one of the most famous dish from the cuisine which i am sure needs no intro — Yes that’s ” Veg Manchurian “. Making this restuarant style Vegetable Manchurian at home is so simple . Do try for yourself . Make it dry and serve as starter or make it saucy and serve as side dish with fried rice or relish as such . The choice is all yours.. whichever way i’m damn sure you are just gonna fall for it !!! It’s spicy , hot , delicious …. in short just LIPSMACKING !!! Yumm…. Aah i’m now craving for it badly…

VEG MANCHURIAN recipe

VEG MANCHURIAN

Smitha Kalluraya
Spicy lip smacking veg manchurian . Make it dry and serve as starter or gray type as manchurian
Course Snack
Cuisine Chinese
Servings 4 serving

Ingredients
 

For The Vegetable Balls:

  • 3/4 cup cabbage, (finely chopped)
  • 1/4 cup carrot, (finely chopped)
  • 1/4 cup Beans, (finely chopped)
  • 1/4 cup capsicum, ( Finely Chopped )
  • 1/4 cup onion, ( finely chopped )
  • 3 tbsp maida
  • 2 tbsp corn flour
  • 1/4 tsp Soya sauce
  • 1/2 tsp Black Pepper powder
  • to taste Salt
  • oil to deep fry

For gravy:

  • 1 medium onion, finely chopped
  • 2 - 4 Spring Onions green, finely chopped
  • 6 - 7 flakes Garlic, very finely chopped
  • 2 Green Chilli, slit length wise
  • 2 tsp Soya sauce
  • 1 tsp Vinegar
  • 1.5 tsps Red Chilli Sauce
  • 1.5 tsps Pepper powder
  • 3 tsp Tomato Sauce / ketchup
  • 1 tsp Red chilli powder
  • 1 tbsp cornflour
  • 1 cup Water / Vegetable Stock
  • 1 tbsp Oil
  • Salt to taste

Instructions
 

to make veg balls :

  • Chop all the vegetables finely using a knife or food processor .i use food processor .
  • In a mixing bowl add the chopped vegetables along with maida,cornflour,soya sauce,pepper powder and salt.
  • Mix well. Water left from veggies is enough to form balls.Incase u r not able to make balls , sprinkle few drops of water to the mix and make small round balls.
    cook VEG MANCHURIAN
  • Heat oil in a frying pan or kadai.
  • When oil is hot ,Deep fry the balls on medium flame till they are golden brown and crisp.Take them out from frying pan and remove excess oil.
  • Repeat the process with the remaining balls .Our veg balls are ready .Time to make manchurian sauce.

to make manchurian sauce :

  • Whisk cornflour in 1/4-1/2 cup of water till it dissolves and no lumps are formed.Keep aside.
  • Heat oil in a large wok. When the oil is piping hot, throw in garlic, green chilli and onion. Saute for ¬†2 -3 mins till lightly brown.The flame should be high in this process .
  • Simmer the flame. Add all the sauces 1 by 1. Add salt ,red chilli powder and cornflour water mixture. Mix well.If you feel, you can add few more tbsps of water.Cook for 2-3 minutes,let it boil so that sauce consistency is obtained.Manchurian sauce is ready.The sauce should not be too thin or thick. ( IF YOU WANT TO MAKE DRY VERSION , REFER NOTE 1 )
  • Once it thickens , add spring onions and fried manchurian balls .Cook for 2mins for the balls to absorb sauce well .
  • Serve hot Veg Manchurian as a starter or as side dish with fried rice / rice .Want a bite ??

Notes

  • If you want dry veg manchurian , then reduce the cornflour quantity . Add just a tsp of cornflour .Dissolve in few tsp of water .Don't add extra water .
  • To cut oil , u can shallow fry veggie balls in appe pan with few drops of oil .
  • If the water quantity in the mixed veggies is more , sprinkle little cornflour / rice lour. It will absorb extra water.
  • Fry the veg balls only in low medium heat , if they are fried on high heat, then the outside will be cooked and the inside will be not cooked giving a uncooked taste.
 

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5 Comments

  • Reply
    Anonymous
    August 10, 2015 at 1:34 pm

    It’s one of my favo dish. I never was able to make it saucy, will follow the recipe and hope it will be saucy this time. Thanks for sharing the saucy recipe

  • Reply
    Sowmya Sundararajan
    August 11, 2015 at 12:10 pm

    Nice tangy look.

  • Reply
    Sony P
    August 11, 2015 at 4:19 pm

    One if my fav Chinese platter…… Looks so yummmm

  • Reply
    Gayathri Sathyanarayanan
    August 13, 2015 at 7:10 am

    Manchurian looks so yumm. tempting pictures.

  • Reply
    shanthi
    August 15, 2015 at 8:34 am

    It turned out really well. Could you pl share the Karnataka madhwa brahmin style saru.Thanks

  • Leave a Reply

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