Veg Manchurian Recipe (Dry/Gravy)

Manchurian

Manchurian cuisine is exciting and has resulted from cultural integration and innovation in food. This cuisine hails from northeastern China, which was called Manchuria centuries back. Many different cultures have influenced the region and it has been home to diverse ethnic groups.

The region's rich and fertile geography, and agriculture and animal husbandry have always been thriving there. Some of the most popular Manchurian dishes use ingredients like meat, soybeans, and wheat.

The Chinese restaurants, which soon started popping up in the major cities of India, introduced a new kind of food to the Indians — the Vegetable Manchurian, or the Manchurian gravy as it is commonly known, is a perfect example of this kind of cultural integration. The Chinese cooking style was adopted by the Indians and combined with our local ingredients and spices to create a new cuisine called Indo-Chinese, which has some of the most mouth-watering dishes that you would have ever tasted.

The Manchurian gravy, which is sweet, sour, and salty, is a perfect example of this. Today, Manchurian cuisine is not just limited to Manchuria or China; it has spread all over India and is loved by people from all walks of life. Its versatility and mouth-watering nature make it a favorite among food lovers.

INGREDIENTS :

For Veg Manchurian Balls:

• 2 cups finely chopped mixed vegetables (carrots, cabbage, capsicum, beans)
• 1/2 cup all-purpose flour
• 1/4 cup cornflour
• 2 tablespoons soy sauce
• 1 tablespoon ginger-garlic paste
• Salt to taste
• Oil for deep fry

Steps to make Veg Manchurian Balls:

Here is a basic vegetable balls-making recipe, which is generally used in recipes like Veg Manchurian:

Ingredients:

• 2 cups mixed vegetables, finely chopped (carrot, cabbage, capsicum, beans)
• 1/2 cup plain flour
• 1/4 cup cornflour
• 2 tbsp soy sauce
• 1 tbsp ginger-garlic paste.
• Salt to taste
• Oil for deep frying.

Preparation:

1. Chop Vegetables: First chop mixed vegetables (of your choice) finely. I have used carrots, cabbage, capsicum, and beans. You can use your choice of vegetables, you can also grate them if you like.

2. Batter: Take a big mixing bowl, and add chopped vegetables, plain flour, cornflour, soy sauce, ginger garlic paste, and salt to taste. Mix all ingredients well, so that every ingredient is evenly mixed. The flour will work as a binder, sticking all the vegetables together.

3. Making Balls: Now take a little amount of mixture and give it a round ball shape. The ball's size depends on you, but generally, it should be 1–2 inches in diameter. If the batter is dry, then you can add a little water to stick them together.

4. Deep Frying: Now heat oil in a deep frying pan or a kadhai, on medium-high heat. When the oil is hot enough, drop little balls in the oil. Do this task in batches, otherwise, the balls will stick together as the oil temperature drops, and you will get a soggy veg ball. Fry the balls until they turn golden brown and crispy outside. It takes around 3–4 minutes to fry a single batch.

5. Remove Excess Oil: When the vegetable balls are cooked, take a slotted spoon and transfer them to a paper towel-lined plate. This will absorb excess oil and will preserve the crispiness.

For Gravy:

• 2 tablespoons oil
• 1 onion, finely chopped
• 1 capsicum, thinly sliced
• 2–3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to taste)
• 1 tablespoon vinegar
• 1 tablespoon cornflour mixed in 1/4 cup water
• Salt to taste
• Spring onions for garnish

Gravy Manchurian:

1. Heat 2 tablespoons of oil in a pan over medium heat.

2. Add minced garlic and ginger. Sauté for a minute.

3. Add chopped onions and sauté until they turn translucent.

4. Add sliced capsicum and cook for a couple of minutes until they are slightly tender.

5. Now, add soy sauce, tomato ketchup, chili sauce, and vinegar. Mix well.

6. Pour in 1–1.5 cups of water and let it come to a boil.

7. Once the mixture starts boiling, add the cornflour-water mixture to thicken the gravy. Stir continuously to avoid lumps.

8. Season with salt according to taste.

9. Once the gravy thickens to your desired consistency, add the fried veg balls and toss them gently until they are well coated with the gravy.

10. Garnish with chopped spring onions.

Dry Manchurian:

Ingredients for dry Manchurian are as follows:

Vegetable Balls:

• Mixed vegetables (carrot, cabbage, Capsicum, beans chopped very finely)
• Plain flour
• Cornflour
• Soya sauce
• Ginger-garlic paste
• Salt
• Oil for frying

Sauce:

• Soya sauce
• chilli sauce
• Tomato ketchup
• Vinegar
• Ginger
• Garlic
• Green chillies (optional)

Steps to make Dry Manchurian:

After frying the veg balls, skip the gravy-making process and simply toss the fried balls with some soy sauce, chili sauce, and chopped spring onions. You can also add a dash of vinegar for some tanginess.