VEGETABLE MANCHURIAN GRAVY RECIPE

     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.