Tuesday, November 6

Vegetable Gravy Manchurian

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.

For sauce 
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 
1tbsp cornflour 
2 tsps soya sauce, 1/2 tbsp chilli sauce 
2 tsps vinegar, 2 tbsps tomato sauce 
Oil and Salt as required

Cooking Method 
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.


Santosh Bangar said...

glazy balls are inviting

srividhya Ravikumar said...

cute looking balls...

Priya Satheesh said...

wow...Love this..Tempting n inviting!

Rumana Ambrin said...

@Santosh Bangar
Thanks alot dear:)

Rumana Ambrin said...

@srividhya Ravikumar
Thanks! my hubby also said the same thing:)

Rumana Ambrin said...

@Priya Satheesh
Thanks alot dear:)

divya said...

This looks simply mouthwatering ...delicious!

Julie said...

Mouthwatering manchurian:)
Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey

Prathima Rao said...

Just cant stop drooling!!!
Prathima Rao
Prats Corner

Priya said...

Cant take my eyes from ur clicks, irresistible dish.

suhaina aji said...

lovely clicks Rumana. perfectly done. yumm yumm.

Rumana Ambrin said...

Thanks alot dear..

Rumana Ambrin said...

Thanks alot dear..

Rumana Ambrin said...

@Prathima Rao
Thanks alot dear..

Rumana Ambrin said...

Thanks alot dear..

Rumana Ambrin said...

@suhaina aji
Thanks alot dear..

Fatima Noor said...

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