Vegetable Manchurian. There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.
2 cups finely chopped capsicum, cabbage, carrot, beans,
cauliflower and spring onion whites
2tbsps maida, 2tbsps cornflour
1tbsp ginger-garlic finely chopped
2 green chilli finely chopped
1/4tsp soy sauce, 1/4tsp tomato sauce
1/2tsp black pepper powder
salt to taste
oil for deep frying.
1/4cup spring onions, finely chopped
1onion roughly chopped
1 1/2tbsps finely minced garlic
1/2tbsp finely minced ginger
2 finely chopped green chillis
2 tsps soya sauce, 1/2 tbsp chilli sauce
2 tsps vinegar, 2 tbsps tomato sauce
Oil and Salt as required
Heat oil for deep frying in a heavy bottomed vessel.
In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli, pepper, soy sauce, tomato sauce and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls.
Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
Cooking Method For Sauce
Mix cornflour in a little water. Keep aside.
In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown
Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, vinegar and salt. cook them for few minutes on a high flame, then add fried Manchurian and cornflour mixture and cook for 2 to 3 minutes on low flame. Garnish with spring onion and Serve hot.