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.
For Manchurian Balls:
1 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
1 tbsps maida/all-purpose flour
1 tbsps cornflour
1/2 tbsp rice flour
1/2 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
warm water as required (less than 1/2 cup is needed)
salt to taste
oil for deep frying
1/4 cup spring onions, finely chopped
1 1/2 tbsps finely minced garlic
1/2 tbsp finely minced ginger
2 finely chopped green chilies
1/2 tsp red chilly powder (preferably Kashmiri)
2 tsps soya sauce
1/2 tbsp chilly sauce
2 tsps vinegar
2 tbsps tomato sauce
1 tbsp cornstarch
1-1/2 cup water
1 tsp brown sugar
salt as required
1 tbsp sesame oil
1 1/2 – 2 tbsps spring onion greens
Heat oil for deep frying in a heavy bottomed vessel.
In a bowl, combine all purpose flour, cornflour, rice flour, salt, ginger-garlic-green chilly paste, pepper powder, soy sauce, salt and all the finely chopped vegetables.
Sprinkle little water to make a thick mixture and use only as much water as required to form small balls.
Carefully place each ball into the hot oil.
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.
Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds.
Add the green chilies and ginger and stir fry on high for a few seconds.
Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
Mix a tbsp of cornflour in a little water. Keep aside.
Add 1 1/2 cups water and bring to a boil.
Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilly sauce and vinegar.
Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency.
Cook for 1-2 mts. Turn off heat.
Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.