Vegetable Manchurian Video by Tarla Dalal

Vegetable Manchurian Video by Tarla Dalal

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Vegetarian manchurian, a flagship indo-chinese recipe! vegetable manchurian is a culmination of indian ingredients and chinese cooking style and is a wonderful fusion of flavors. These little balls of shredded vegetables soaked in a thick sauce bursting with flavors of ginger, garlic, chili and soya sauce tastes great with noodles or a bowl of fried rice. Vegetable manchurian comes from the kitchens of chinese settled in eastern india, and is a popular dish across the country today!

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Recipe Description for Restaurant Style Vegetable Manchurian Gravy

Ingredients

For The Vegetable Manchurian Balls
3 cups finely chopped cabbage
1 1/4 cups grated carrot
1/2 cup chopped onions
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
3 tbsp cornflour
8 tbsp plain flour (maida)
salt and to taste
oil for deep-frying

For The Gravy For Vegetable Manchurian
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
3 tbsp chopped spring onions whites
3 tbsp chopped capsicum
2 cups clear vegetable stock or water
1 1/2 tbsp soy sauce
a pinch of sugar
2 tbsp chilli garlic sauce
1 1/2 tbsp cornflour
2 tbsp oil
salt and to taste

For Garnish
spring onions greens

Method

For the vegetable manchurian balls

1. Combine the cabbage, carrots, onions, garlic, green chillies, salt, pepper, cornflour and plain flour in a bowl and mix well to combine.
2. Divide the mixture into 24 equal portions and shape each portion into a round ball.
3. Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
4. Drain on absorbent paper and keep aside.

For the vegetable manchurian gravy

1. Combine the cornflour and 4 tbsps of water in a deep bowl, mix well and keep aside.
2. Heat the oil in a deep non-stick pan on a high flame.
3. Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
4. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
5. Add the soy sauce, sugar and red chilli sauce, mix well and sauté on a high flame for a few seconds.
6. Add 2 1/2 cups of water, mix well and cook on a medium flame for 2 minutes.
7. Add the cornflour-water mixture, mix well and cook for 3-4 minutes, while stirring occasionally.
8. Add the salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed to make vegetable manchurian

1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
2. Serve the {span class="bold1"}vegetable manchurian{/span} immediately garnished with spring onion greens.

See step by step images of Restaurant Style Vegetable Manchurian Gravy recipe

RECIPE SOURCE : Chinese Cooking-New Edition