Vegetable manchurian is one which i wanted to try after tasting in a restaurant but somehow i had a feeling that it is slightly tricky and complicated and when i tried this yesterday for lunch i felt that it is an easy one to make and they came out very perfect but somehow i couldn’t get the color of the machurian gravies served in restaurants. that may be because of addition of any food color or too much of soy sauce. But I can say that turned out very well and the taste was very nice when we had with
Vegetable Fried Rice.
INGREDIENTS
FOR VEGETABLE BALLS:(yields 12 balls)
| MIXED VEGETABLES*(FINELY CHOPPED) | 2 CUPS |
| ALL PURPOSE FLOUR | 4 TBLSP |
| GARLIC | 2 PODS(FINELY CHOPPED) |
| GREEN CHILLI | 2 NO.(FINELY CHOPPED) |
| GINGER | 1/2 TBLSP(GRATED) |
| SALT | AS NEEDED |
| OIL | FOR DEEP FRYING |
*I used carrot, cauliflower, baby corn and cabbage.
- Grate the carrots,and cauliflower.
- Mix all the ingredients in the above table except oil in a wide bowl.
- Heat oil in a kadai and make small balls out of the vegetable mixture and deep fry the balls.
- Do not add too much at a time.
- The water oozes out from the veggie is enough to bind and make a ball.
- If it is too dry then sprinkle -2 tsp of water.
- When it becomes golden brown take out from oil and drain in a kitchen towel. Always fry the balls in a medium flame. If the flame is too high, then the vegetables will not get cooked inside..
- If it is too low, then will absorb oil.
For gravy|sauce
| GARLIC(FINELY CHOPPED) | 2-3 PODS |
| GINGER(GRATED) | 2 TSP |
| GREEN CHILLI(FINELY CHOPPED) | 2 NO |
| CAPSICUM (FINELY CHOPPED) | 2 TBLSP |
| OIL | 1 TBLSP |
| SUGAR | 2 TSP |
| SOY SAUCE | 2 TBLSP |
| TOMATO KETHCUP | 1 TBLSP(OPTIONAL) |
| ALL PURPOSE FLOUR | 1 TBLSP |
| WATER | 2 CUPS |
- In a sauce pan, add oil and add the garlic, ginger,green chili.
- Saute in a medium flame for a minute and add sugar to it.
- Saute it till the sugar turns light brown(this will give a nice taste)
- Now add the capsicum and saute for a few minutes . Ensure that it should not be overcooked.
- Now mix the water with all purpose flour and pour it in the sauce pan.
- check for salt and boil in a low flame till the sauce slightly thickens.Add Soya sauce to this now.
- Add tomato ketchup (if adding)at this stage and mix well.
- actually i didn’t add the tomato ketchup while making the sauce. But when i was about to click the pictures i somehow felt that the colour is too pale and added again. But i can say , both the versions turned out yummy.
- Add the balls before serving.
- I have heard that these balls will break if they stay longer in the gravy, and i wanted to try out.
- I took out a portion of gravy and dunked 3 balls in the gravy and this lasted for more than 8 hours without any breaks.
