MANCHURIAN DRY

 MANCHURIAN

This recipe of vegetable manchurian yields crispy and delicious veg balls in manchurian sauce. A popular and tasty indo chinese gravy based appetiser recipe made with deep-fried vegetable balls. Basically a vegetarian alternative to the popular meat manchurian or chicken manchurian variant for the non-meat-eaters. It is generally made and served as a side dish to the fried rice or noodles recipe, but can also be served as party starter or appetiser. Now a days chinese has become one of the popular lunch or dinner variants for many indians. One such simple and easy side dish recipe is veg manchurian gravy recipe known for its multipurpose usability.

For the manchurian balls:

1/2 head cabbage

2 medium carrots

1 medium onion

1 medium green bell pepper

2 tbsp Ginger garlic paste

2 green chili peppers (Finely minced)

Salt to taste

1/2 cup all purpose flour

1/4 cup corn starch

Vegetable oil (for frying)

For the manchurian sauce:

1 tbsp vegetable oil

12 cloves garlic (finely chopped)

2 green chili peppers (minced)

1 small green bell pepper (cut into large cubes)

1 small onion (cut into large, ¾th inch cubes and petals separated)

2 tbsp tomato ketchup

1-2 tbsp hot chili sauce (use more or less based on your preference)

2-4 tbsp soy sauce

2 tbsp vinegar

1/2 tsp powdered ginger

Salt to taste

4 tbsp corn starch 

2 scallions (finely chopped)

Recipe:

Make the manchurian balls:

1. Heat oil for frying in a wok or fryer.
2. Grate all of the veggies, including the onion, or chop them very finely.
3. Place the veggies and the rest of the ingredients in the bowl and mix until a ball formed with the veggies holds together. You don't want the balls to be doughy, but if absolutely necessary, add a little more flour if needed to bind.
4. Shape the mixture into small balls and flatten each slightly before adding to the hot oil. You can fry several at a time but don't overcrowd the pan.
5. Turn the manchurian balls golden-brown on both sides. Remove them to a dish lined with paper towels and set aside.
   

Make the manchurian sauce:

1. To make the sauce, place the wok on high heat and when it is very hot, pour the oil in along the sides of the pan.
2. Add the garlic and stir-fry for just 10 seconds or so, then immediately add in the bell peppers and onion. Saute just a minute, then add the sauces one by one in the center of the wok--the ketchup, soya sauce, chili sauce and vinegar. Mix together quickly and then add 2 cups of water to the wok. Bring to a boil and taste the sauce. If needed, add salt.
3. Mix the cornstarch with 4 tbsp water and add a little at a time until the sauce thickens. Cook the sauce until it comes to a boil and becomes glossy, 2-4 minutes. Add the manchurian balls. Turn off heat and season with scallions before serving.
   

Serve with fried rice.

Enjoy and keep showering your love.