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Vegetable Manchurian ( Chinese Cooking )


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Vegetarian manchurian, 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!

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Manchurian
3 cups finely chopped cabbage
1 cup grated carrot
1/3 cup finely chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
3 to 4 cloves (laung / lavang) , finely chopped
1 slit green chilli , finely chopped
salt to taste
2 pinches freshly ground black pepper powder
oil for deep-frying

For The Sauce
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 tbsp spring onion whites
1 tbsp finely chopped capsicum
1 tbsp cornflour dissolved in 1/4 cup water
3/4 cup clear vegetable stock
1 tbsp soy sauce
a pinch sugar
salt to taste
2 tbsp spring onion greens

Method
For the manchurian
  1. Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well.
  2. Shape spoonfuls of the mixture into small balls (if you find it difficult to form balls, sprinkle a little water).
  3. Heat the oil in a wok / kadhai and deep-fry the balls in batches on a medium flame till they turn golden brown in colour. Drain on absorbent paper and keep aside.

For the sauce
  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the garlic, green chillies and ginger and sauté on a high flame for a few seconds.
  3. Add the spring onion whites and capsicum and sauté on a high flame for another minute.
  4. Add the stock, soya sauce, cornflour mixture, sugar, salt and spring onion greens, mix well and cook on a high flame for a few minutes or till the sauce thickens.

How to serve
  1. Just before serving, add the balls to the sauce and cook on a high flame for a few seconds. Serve hot with vegetarian fried rice.

Handy tip:
  1. Add some vegetable stock or water to thin down the consistency of the sauce if it is too thick.
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