Vegetable manchurian

This is a fantastic dish, and I just love it. The reason I guess are two – a] I love veggies b] I use everything of the veggies without throwing away anything. Super cool!

I made this today, and thought should pen it down for easy reference next time I cook it.

Ingredients:

1. 3 cups of shredded cabbage

2. 2 cups of shredded carrots

3. 1 cup of shredded green pepper

4. Soya sauce

5. Tomato sauce

6. Chilli sauce

7. Green chilli – 1 finely chopped

8. Finely chopped ginger – 1 tablespoon

9. Finely chopped coriander – 1 tablespoon

10. Cooking oil

11. Salt

12. Sugar

13. Corn starch

Method:

Let us start with the balls. For the balls take the shredded cabbage, carrots and pepper in a wok and add 1.5-2 cups of water to it. Add around 3 tsp salt or as per your taste. Now bring these veggies-water mix to a boil with the lid covered. Leave the veggies slightly crunchy (no overcooking). Usually 3-5 min is good time for the veggies to boil.

Take this off the heat and let the mixture cool down. Now squeeze out all the vegetable stock from the veggies. SAVE the stock – we will use it for the gravy.

In the squeezed veggies, add half the green chilli, chopped green coriander, 5 tablespoon corn starch. Mix well and make small balls (smaller than a ping pong ball). Heat oil in a pan and deep fry the balls. Try with one ball in the beginning. If it breaks up in the oil, add another 1-2 tbsp corn starch and try again. The balls break due to two reasons – either the corn starch is less or the oil is less hot. Make all the manchurian balls and fry until they are dark brown. Keep aside on a kitchen napkin paper.

For the gravy, take the vegetable stock and add 2 tbsp of corn starch. Mix well so that no lumps are left. Take 2-3 tbsp oil in a wok, add the remaining green chilli and chopped ginger. Fry for half a minute. Add 1 tbsp soya sauce, 2 tbsp tomato sauce and 1 tbsp chilli sauce (adjust to taste). Stir fry for a minute. Now add the vegetable stock. Bring to a boil and add 1/2 tbsp sugar, 1/2 tbsp salt (adjust to taste) and the manchurian balls. Bring to a boil again and cook for 3-4 min.

Manchurian is ready and best served with plain white boiled rice.

Source: This is not my traditional food. So this is not even my original recipe and I have tried and tested different recipes from the internet before creating this version.