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Veg Manchurian With Gravy

Tanvi Srivastava
Vegetable manchurian features deep fried crispy vegetable dumplings in a spicy, tangy peppery sauce made with dark soy, ginger & chillies.Serve with hakka noodles or fried rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

For the Deep fried Vegetable Balls

  • 185 g cabbage finely chopped
  • 90 g cauliflower very finely chopped
  • 70 g carrot finely grated
  • 50 g green bell pepper finely chopped 
  • 50 g green beans finely chopped 
  • 2 Indian green chiili minced
  • 2 tablespoon scallions finely chopped
  • ½ tablespoon ginger finely chopped
  • 1 tablespoon garlic finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder
  • 5 tablespoon all purpose flour
  • 4 tablespoon cornstarch
  • Oil for deep frying

For the Manchurian Sauce

  • 3 tablespoon cooking oil
  • 1 teaspoon salt adjust to taste
  • ½ tablespoon corn starch make a slurry with 2 tablespoon water
  • 1 cup stock  vegetable or chicken, avoid using water
  • 1 teaspoon sugar or honey
  • cilantro chopped (to garnish)

Aromatics

  • ½ tablespoon fresh ginger chopped
  • 1 tablespoon dark soy sauce I use chings
  • 2-3 Indian green chillis hot, adjust to taste, use serrano instead
  • ⅓ cup onion chopped
  • 1 tablespoon cilantro stems
  • 2 tablespoon garlic chopped
  • ¼ cup scallions white parts

Condiments & Spices

  • 1 tablespoon red Chilli Sauce substitute - chilli garlic sauce
  • 1.5 tablespoon green chilli sauce substitute- green sriracha
  • ¾ teaspoon black pepper powder
  • 2 tablespoon tomato sauce or tomato puree
  • ½ tablespoon rice vinegar or to taste

Instructions
 

Preperation

  • Add roughly chopped vegetables one by one(very important! because different vegetables process different way) to your food processor (it’s the quickest & easiest way). I prefer to finely chop the green beans and fine grate the carrots by hand though. Place the vegetables in a large bowl as you go. Give them a light handed mix and let stand.
  • Chop all the aromatics needed for making the sauce. In a small bowl, mix cornstarch with cold water and let stand.
  • Measure out all the condiments in small bowls or take the bottles out from the fridge or cabinets. Keep near.

Make The Manchurian Sauce

  • In a wok, heat up the oil on high. Add chopped onion, spring onion white parts, cilantro stems, ginger & garlic and green chillies. Stir fry on high heat for 30-40 seconds or until you see the vegetables deepen in color and look glossy.
  • Next add soy sauce, red chilli & green chilli sauce, tomato sauce, black pepper, salt and sugar. Stir fry again on high heat till the sauce is bubbling.
  • Add water and bring to a slow simmer. Pour the cornstarch slurry gradually and stir to make sure no lumps form.
  • Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce starts to thicken. The sauce should be nicely pourable.
  • Switch off the stove, taste & adjust the salt in the sauce at this stage. Add the vinegar and mix everything well.Proceed to make the vegetable dumplings.

Deep Fry Vegetable Balls & Assemble

  • To the vegetable mixture, add chopped scallion white parts, cilantro, ginger garlic and green chillies. Mix together.
  • Sprinkle the flour and cornstarch. Add the black pepper powder and salt.
  • Mix gently without squeezing the mixture.If the mixture feels too dry, add about a tablespoon of water. Ideally, you shouldn’t need to, as the vegetables will release moisture due to salt.
  • Place 2 to 3 inches of oil in a frying pot to heat up over medium-high heat.
  • Shape the mixture into small lime-sized balls using your hands. Immediately proceed to deep fry.
  • Carefully add the balls to the hot oil. Make sure the oil is not too hot, or the inside of the balls will remain raw. If the oil is too cold, the balls may break apart or scatter.
  • Fry the balls, turning them on all sides, until they are golden to dark brown and evenly cooked on all sides. Drain on a paper towel.
  • Warm up the manchurian sauce that we prepared earlier. Pour two-thirds of the warm sauce into a serving bowl.
  • Arrange the warm deep-fried vegetable dumplings over the sauce in a single layer.
  • Pour the remaining sauce over the dumplings. Garnish with chopped scallion green parts or cilantro. Serve immediately!

Notes

  1. If you do not have Maggi Hot & sweet and Ching's Red chilli sauce. Use 1.5 tablespoon ketchup + 1.5 tablespoon sriracha. 
  2. The sauce can be made 2-3 hours in advance. Just fry up the vegetable balls and serve when you want to.
  3. If you forsee leftovers, store the sauce and vegetable balls separately. Toss them together just when you want to serve.
Tried this recipe?Let us know how it was!