Vegetable Manchurian

Tagged with: mixed vegetables tomato and chili sauce

Ingredients:

For manchurian balls

Cauliflower: ½ cup, very finely cut
Cabbage: ½ cup, very finely cut
Carrot: ¼ cup, very finely cut
Capsicum: ¼ cup, very finely cut
Green chilies: 3-4
Black pepper (Kali mirch): ½ tsp
Soy sauce: 1 to 2 tsp
Boiled and mashed rice: ¼ cup
Corn flour: 1-2 tbsp
Ajinomoto: a pinch
Ginger paste: 1tbsp
Garlic paste: 1 tsp
Salt as per taste
Cooking oil

For manchurian sauce

Tomato sauce: 1-2 tbsp
Soya Sauce: 1-2 tsp
Spring onion: ¼ cup
Sugar: ½ tsp
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Green chili: 2-3
Black pepper: ¼ tsp
Vinegar: 1 tsp
Ajinomoto: two pinches
Corn flour paste
Cooking oil
Salt to taste

Directions:

Finely chop all vegetables like; cabbage, cauliflower, carrot and capsicum in a food processor. Boil in little water for 2 minutes. Completely squeeze out all the water from the vegetables. Store the water (veg stock) which will be used later for gravy.

Add salt, green chilies, black pepper, soya sauce, mashed boiled rice, ginger-garlic paste, cornflour and spring onion to the vegetable mixture. Mix well and make small balls out of it.

Deep fry the manchurian balls till they attain a golden brown color and drain them on a paper towel.

For manchurian sauce, heat oil in a kadhai and fry chopped green chili and very finely chopped onions.

Add chopped ginger and garlic and fry till golden brown.

Add soya sauce, tomato sauce, chili paste, vinegar, black pepper, chopped spring onion, salt, ajinomoto and sugar.

Now add the deep fried manchurian to this sauce and mix them well till the sauce is coated well. Leave it for a couple of minutes and remove from heat.

If you want to make manchurian gravy, just add the stored vegetable stock, little more salt, more soy sauce and corn flour batter to the sauce gravy.

Leave it for 2 minutes and add the manchurian balls and let it absorb the sauce for a minute and remove from heat.

Serve hot with fried rice.

Serves/Makes: 2

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