Monday, February 14, 2011

Vegetable Manchurian with Gravy

This is a Indo-Chinese staple, a totally Indian invention, a dish that would be a surprise to any Chinese in Beijing or Shanghai. Soft on the inside and a crispy coating outside, these balls melt in your mouth.
Manchurian was a mystery to me for the longest time. I had no idea how the vegetable and dough balls were made. Browsing thru blogosphere I found a few recipes and combined what I like to come up with a final recipe. And the results were great. This proportion makes about 20-22 vegetable balls. Leftover gravy will tend to thicken in the fridge. Just heat and the gravy will be flowing again. Here is the recipe...


For the Manchurian balls

2 cups finely chopped cabbage
2 cups very finely chopped mix of carrots, cauliflower, green peppers (I had some broccoli and red/yellow peppers so I used them)
4 tablespoons cornflour
2 tablespoons all-purpose flour (maida)
2 tablespoons dark soy sauce
Dash of chili sauce
1/2 teaspoon black pepper
Oil to fry

For the gravy

3 cups water
1 tablespoon cornflour
1/2 cup chopped green onions with stalks
6-7 cloves garlic
1 inch knob of ginger grated
1/2 teaspoon red chili flakes
2-3 tablespoons dark soy sauce
1 teaspoon vinegar
1 tablespoon red chili sauce
1 tablespoon tomato ketchup
1/2 teaspoon pepper
Dash of sugar
1 tablespoon Oil

In a bowl mix all the ingredients to form the manchurian balls. It should be a little damp to touch and should form a ball when pressed in hand. Take a fistful and bind tightly to shape the mixture into 1 inch balls. If the mixture is too dry to bind, add an additional teaspoon of water. 
Heat oil in a wok and deep fry the balls on low- medium heat till they are golden brown. These balls can be eaten as a snack with a side of ketchup or sweet and sour sauce. 

In another wok, heat a tablespoon of oil. Add the onions (keep aside some greens for garnish), garlic and ginger and sauté on high heat. Add the spices, sauces and water and bring to a boil. Check for salt and add as necessary as the soy sauce will also add salt to the dish.

Just before serving, take 2 tablespoons of water and dissolve the cornflour in it. Add to the gravy and bring to a boil while stirring. Heat till the gravy has a shine to it.

Then add the balls to the the gravy and garnish with the onion greens.

Serve hot with Chinese Fried Rice or steamed rice.

To make a dry manchurian, reduce the quantity of water to 3/4 cup, corn flour to 1/2 tablespoon and then proceed as above.


Now Serving said...

Looking extremely delicious and tasty!

Madhavi said...

I loveeee manchurian, yummooo!!

Priya said...

Mouthwatering here, such a droolworthy dish..

aipi said...

My favorite too..looks so very perfect!!

Happy V day to you n your loved ones :)

US Masala

divya said...

Simply amazing.. Happy Valentine's day!

Torviewtoronto said...

looks fabulous

Archana said...


Priya (Yallapantula) Mitharwal said...

Bookmarked it :)

Simply Life said...

oooh this looks great!

kokila said...

wow this look great.healthy food


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