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VEG MANCHURIAN GRAVY

VEG MANCHURIAN GRAVY

0 reviews
READY IN 30 mins
PREP TIME 15 mins
COOK TIME 15 mins
SERVINGS 3

Veg Manchurian is a popular Indo-Chinese recipe that has a healthy mix of vegetables, deep fried  and dunked into a Cantonese sauce. These vegetarian “meatballs” make a perfect accompaniment to white/brown rice making you regret all the times you had take-out when you could have created a great dish like this in your very own kitchen!

Ingredients

  • For the Veggie Balls
  • 1 cup grated carrot
  • 2 cups grated cabbage
  • 1/2 cup finely chopped bell pepper
  • 1/2 cup finely chopped mushrooms (optional)
  • 1/4 tsp black pepper powder
  • Salt to season (use with restraint or the vegetables will become watery)
  • 2 tbsp all purpose flour
  • Oil for deep frying
  • 1 tbsp rice flour (You can use corn flour too but rice flour makes them extra crispy)
  • For the Cantonese sauce
  • 1 tbsp finely chopped garlic
  • 1/2 tbsp finely chopped ginger
  • 1 tbsp finely chopped green chilies (optional, can be substituted with ½ tsp black pepper powder)
  • 1 tbsp dark soy sauce
  • 2 tbsp of corn starch dissolved in upto 2 tbsp water to make slurry
  • 1/2 tsp sugar
  • Upto 1 & 1/2 cup vegetable stock (or water)
  • Salt to season
  • 1 tbsp oil
  • For garnish
  • Chopped green onions
  • Some sesame seeds

Directions

  • 1Mix all the ingredients listed under the meatballs except for the flours.
  • 2Set aside for about 5-7 minutes
  • 3Meanwhile heat oil for deep frying. Mix in the flours into the vegetable mixture well to make cohesive ball. If required add more flour for binding.
  • 4Make ping-pong sized balls of the veg mixture and drop them slowly into the hot oil. Do not crowd the pan. Fry in batches.
  • 5Fry the veggie balls on medium high heat. This will ensure that the Manchurian balls are cooked through all the way inside.
  • 6Once the balls turn a golden brown, drain them out onto some paper towels.
  • 7In another deep pan, heat the oil meant for the sauce.
  • 8Once hot, add in the chopped garlic, ginger and green chilies.
  • 9Sauté for about 30 seconds before you can add in the salt, sugar and soy sauce.
  • 10Add in the vegetable stock (or water).
  • 11Bring to a boil and then lower the heat to a medium high.
  • 12Add the corn starch slurry in a steady stream into the simmering liquid while stirring continuously.
  • 13Add the corn starch in small quantities. As the sauce boils, it thickens further.
  • 14Turn off the heat and set aside.
  • 15Pour the sauce onto a serving plate. Now, dunk the veggie meatballs into the sauce.
  • 16Garnish with sliced green onions and sesame seeds. Serve immediately.

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