Vegetable Manchurian ( Chinese Cooking )
by Tarla Dalal
Added to 812 cookbooks
This recipe has been viewed 140925 times
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!
- Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.
- Add the green chillies and garlic and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
- Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
- Drain on absorbent paper and keep aside.
- Combine the cornflour and 1/2 cup cold water in a deep bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan on a high flame till it smokes.
- Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
- Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
- Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes.
- Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.
- Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
- Serve immediately garnished with spring onion greens.
- The gravy is best made just before serving or else it might thicken.
Nutrient values per serving
|Vitamin A||2894.4 mcg|
|Vitamin B1||1.4 mg|
|Vitamin B2||0.8 mg|
|Vitamin B3||9.5 mg|
|Vitamin C||270.2 mg|
|Folic Acid||232.5 mcg|
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