Vegetable Manchurian

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Vegetarian Manchurian is a classic Indo-Chinese recipe. It is easy to make and tastes delicious. There are quite a few versions of making this dish according to individual’s taste. I love and enjoy Indo-Chinese cuisine. There are two versions of Vegetable Manchurian, wet and dry. Gravy  is made with generous amount of garlic-ginger and flavored with chili-soy sauce. This Vegetable Manchurian with gravy compliments 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. Today I have made Vegetable Manchurian with gravy and served with steamed white rice for dinner.

Ingredients for Manchurian balls:

2 cups finely chopped vegetables (carrots, cabbage, onions, capsicum)

2 tbsp. all-purpose flour

2 tbsp. corn flour

1 tbsp. ginger-garlic paste

1 tsp. black pepper powder

1 cup warm water

Salt as per taste

Oil for deep frying

Ingredients for gravy:

2 tbsp. finely minced garlic

½ tbsp. finely minced ginger

2 finely chopped green chilies

2 tbsp. soy sauce

1 tbsp. chili sauce (sriracha)

Salt as required

1 tbsp. canola oil

Spring onions or coriander leaves for garnishing (optional)

2 tbsp. corn flour aka corn starch

Method:

Heat oil for deep drying in a heavy bottomed vessel. In a bowl, combine all-purpose flour, corn flour, salt, ginger-garlic-chili paste, black pepper, salt, and all finely chopped vegetables. Mix all the ingredients and make small balls. Carefully place each ball into the hot oil. Fry until golden brown and 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, fresh ginger-garlic, and stir-fry on high flame for few seconds. Add chili sauce and soy sauce. Mix corn-flour with little water and add to the stir-fry mixture. Let it come to boil until the gravy is slightly thick. Add vegetable balls into the gravy and garnish with spring onions or coriander leaves. It is ready to serve!

P. S. Add the vegetable balls to the gravy just before serving and bring it to a boil. If the gravy is too thin, add a little more corn flour mixed in cold water and bring to a boil. If the gravy is too thick, simply add more water. Keep in mind that the vegetable balls will soak up a little of the gravy so it is better to leave the gravy slightly thin.

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