Vegetable Manchurian by Tarla Dalal

Tarla.Dalal's picture

Dec. 19, 2013

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!

Ingredients

For manchurian balls
Cabbage 2 Cup (32 tbs) , finely chopped
Carrot 2 Cup (32 tbs) , grated
Salt To Taste
Ground black pepper 2 Pinch (kali mirch)
Cornflour 2 Tablespoon
Plain flour 4 Tablespoon (maida)
Green chilies 1 Teaspoon , finely chopped
Garlic 1 Tablespoon , finely chopped
Oil 1/2 Liter (For deep frying)
For the gravy
Oil 3 Tablespoon
Garlic 2 Tablespoon , finely chopped (lehsun)
Green chilies 1 Tablespoon , finely chopped
Ginger 2 Teaspoon (adrak)
Spring onion whites 2 Tablespoon
Capsicum 2 Tablespoon , finely chopped
Cornflour 1/4 Cup (4 tbs)
Soy sauce 1 1/2 Tablespoon
Water 1 Cup (16 tbs)
Sugar 2 Pinch
Chili garlic sauce 2 Tablespoon
For garnish
Spring onion greens 1 Tablespoon , finely chopped

Directions

GETTING READY

FOR THE MANCHURIAN BALLS

1. In a bowl, combine carrots, cabbage, salt, pepper, cornflour, and plain flour,mix well. Add green chillies and garlic to the mixture.

2. Divide the entire mixture into ten equal parts and shape them into round balls. (Sprinkle little amount of water if you find difficulty in making the balls).

3. In a wok, add oil, and when hot deep-fry the balls, immersing few at a time, till golden brown in color. Drain on paper towel and keep them aside.

MAKING

FOR THE GRAVY

4. In a broad non-stick pan add oil, and when hot add ginger, garlic, and green chilies. Sauté on high heat for a few seconds, before adding spring onion whites and capsicum. Sauté for a minute and add cornflour-water mixture, 1 cup of water, and soya sauce. Mix properly and cook on high heat for a couple of minutes, before adding salt, sugar, and chili garlic sauce. Cook for half a minute and turn off heat.

FINALIZING

5. Before serving the dish add manchurian balls to hot gravy, mix in a gentle manner, and cook on medium heat for a couple of minutes

SERVING

6. Serve the dish hot after garnishing with spring onion greens.

TIP

Make the gravy just before serving;r else it might become thick.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 538Calories from Fat 286

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 668 mg27.83%

Total Carbohydrates 59 g19.7%

Dietary Fiber 5 g20%

Sugars 9 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet