Vegetable Manchurian are the tiny cute balls made with lots of vegetables and then cooked in Chinese sauces. It is one of the awesome dish of Indo Chinese Cuisine. You can serve dry vegetable manchurian as a side dish or a starter with the drinks in cocktail and mocktail parties, also you can serve vegetable manchurian in gravy as a main dish along with the fried rice to make a complete Chinese meal.

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 3-4

Ingredients:

For making Vegetable balls you need:

• 2 cups cauliflower grated
• 1 cup carrot grated
• 1/2 medium size cabbage grated
• 2 capsicums grated or chopped
• 1 onion finely chopped
• 1 tbsp cornflour
• 1 cup maida (plain flour)
• 2 green chillies chopped
• 1/2 tsp white pepper powder
• Salt to taste
• Oil to deep fry

For making gravy or sauce you need:

• 2 tbsp ginger-garlic paste or chopped
• 4 green chillies cut into thin slices
• 1 tbsp cornflour diluted in 1 cup of water
• 1/2 tsp soy sauce
• 1/2 tsp red chilli sauce
• 1/2 tomato sauce
• 1/2 tsp white pepper powder
• 1 tsp vinegar
• 1/2 tsp sugar
• 2 tbsp vegetable oil
• 1 cup water
• Salt to taste

For garnishing you need:

• 1 cup green spring onions chopped (optional)

How to make Vegetable Manchurian:

1. First of all place all the chopped vegetables on a muslin cloth.
2. Cover and squeeze to drain out the whole water in a bowl. Do not throw this water as it will be used later to make its gravy.
3. Now mix all the ingredients of vegetable balls in a bowl and adjust with the salt.
4. Mix well and make small spoonful balls.
5. Heat good amount of oil in a pan and deep fry few balls at one time.
6. Fry until golden brown. Drain them on the absorbent paper and keep aside to cool.
7. These are the dry Manchurian to serve.
8. Now lets make its gravy, heat the oil in a wok and add ginger, garlic and green chillies.
9. Stir fry all of them on high flame for about 30 seconds.
10. Add the water of vegetables, also add 1 more cup of normal water.
11. Add salt, soy sauce, pepper powder, tomato sauce and red chilli sauce.
12. Saute and simmer for few minutes.
13. Now you may add sugar, cornflour and vinegar. Cook for 2 more minutes.
14. Add vegetable balls and bring on few boils.
15. Garnish with green spring onions and serve immediately with Schezwan Fried Rice or Chinese Fried Rice and enjoy the complete meal.

Chef Tips:

1. The gravy of manchurian is normally gets thick if kept for long time. So better is to pour the gravy on the manchurain at the time of serving in the bowls.
2. If you have added balls in the gravy and it became thick while serving then you may adjust with the water and salt just before the serving.
3. If you feel difficult to bind the balls then you may use little bit of oil in you palms and then try binding them.