Recipe- Try Indo Chinese Dish Veg Manchurian

This Indo-Chinese dish has a huge fan base and tops the menu in all Chinese restaurants of India. Majorly the Indian population is vegetarian therefore you will find many variations like Gobi Manchurian, Paneer Manchurian and Mushroom Manchurian.

Ingredients

For the balls

1/2 cup Onion Chopped
1/4 cup Spring Onion Greens Chopped
2 cups Cabbage Chopped
1/2 cup Capsicum Chopped
1/2 cup Carrots Chopped
1/4 cup Beans Chopped
1 tsp Salt
1/2 tsp Black pepper Powder
2 tsp Ginger Garlic Paste
6 tbsp Maida
4 tbsp Cornflour

For the gravy

2 tbsp Vegetable Oil
1/2 cup Spring Onion White Sliced
1 tbsp Ginger Finely Chopped
1 tbsp Garlic Finely Chopped
1 tbsp Green Chilli Finely Chopped
1/2 cup Onion Cubed
1/2 cup Capsicum Cubed
1 tbsp Soy Sauce
1 tbsp Vinegar
1 tbsp Red Chilli Sauce
1 tbsp Tomato Ketchup
3 cups Water
Salt to taste
1/2 tsp Black Pepper Powder
2 tbsp Cornflour
4 tbsp Water
1/4 cup Spring Onion Greens Chopped

Method

For the balls

* Add all the vegetables in a food processor and chop finely.

* Transfer the veggies in a bowl.

* Add salt, pepper, maida and cornflour and mix well.

* Keep the mixture aside for 10 minutes.

* Apply oil in your palms and make small balls from the mixture.

* Heat oil for frying in a pan.

* Fry the balls on medium low heat until they are slightly browned.

* Fry the balls in batches and do not overload the pan while frying.

* Drain the balls on a plate.

* Now heat the oil once again until very hot.

* Double fry the manchurian balls until golden brown and crispy.

* Drain and keep aside.

For the gravy

* Heat oil in a wok.

* Once the oil is hot, add green onion white, ginger and garlic and fry for a minute.

* Add green chillies, onion and capsicum and fry for a few seconds.

* Add soy sauce, vinegar, red chilli sauce, tomato ketchup and water and bring the mixture to a boil.

* Add salt and pepper and mix well.

* Mix cornflour in 4 tbsp water and add the slurry in the pan.

* Cook until the sauce thickens.

* Add the manchurian balls in the sauce and cook for a minute.

* Garnish with spring onion greens.

* Serve hot with noodles or rice.