VEG MANCHURIAN (GRAVY )

VEG MANCHURIAN ( GRAVY )

Veg Manchurian is one of the most popular Indo-Chinese dishes, which is made of fried veg balls with spicy tangy and little sweet sauce. Manchurian can be prepared dry and with gravy. Dry Manchurian is one of the best starters and Manchurian with gravy goes best with fried rice in main course.
Manchurian and many other Indo Chinese recipes were an invention of the Chinese community living in Kolkata. And in these recipes Chinese style of cooking was adapted to suit the Indian taste and palate and of course more vegetarian options too.
So here is a delicious recipe for fried veg balls tossed and dunked in spicy ,sour ,sweet and umami flavoured sauce.

Preparation time : 30 minutes
Cooking time: 20 minutes
Serves : 4

Ingredients:

For Manchurian:
1/2 cup grated carrots
1/2 cup finely chopped cabbage
2 Onions, grated
2 tbsp corn flour
2 tbsp all purpose flour
1/2 tsp black pepper powder
Salt to taste
Oil for frying

For sauce/ gravy:
1 tbsp oil
2 spring onion whites , finely chopped ( spare greens for garnishing)
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1/2 tbsp soy sauce
1 tbsp tomato ketchup
2 tbsp red chilli sauce
1 tsp vinegar
1/2 tsp black pepper powder
1/4 tsp sugar

For cornflour slurry :
1 tbsp cornflour
2 tbsp water

Method:

1. Mix all ingredients of Manchurian , mix well. As we start mixing , veggies leave water as they are pressed.

2. Then with a greased palm, prepare small balls.

3. Deep fry it in medium flame till it becomes golden brown and crisp. Then remove it in a tissue lined plate.

4. Now mix all three sauces in a bowl. Prepare cornflour slurry by adding water in corn flour and keep aside.

5. Heat oil, add spring onion whites , garlic and ginger and stir fry it on a medium flame till onions become translucent .

6. Then add mixed sauces and mix well and then add about one cup water and let it boil.

7. Then stir and add cornflour slurry and stir continuously to avoid formation of lumps.

8. Keep stirring and let it cook on a slow flame till the sauce thickens and we can see the glaze in it. If sauce becomes thick , then add a little water.