Vegetable Manchurian gravy recipe
By ratnamala
1 Picture
Ingredients
- Cabbage, finely chopped 1/2 cup
- Carrot, finely chopped 1/4 cup
- Beans, finely chopped 1/4 cup
- All purpose flour/ maida 1/2 cup, heaped
- Corn flour 2 tblsp, heaped
- Black Pepper powder 3/4 tsp
- Soya sauce 1 tsp
- Salt & water As needed Spring onion 4 sprigs
- Garlic, big variety 6 flakes, finely chopped
- Fresh red ripe chilli/ green chilli (optional) 2
- Pepper powder 1 tsp
- Soya sauce 1 & 1/2 tblsp
- Chilli Tomato sauce 1/4 cup
- Corn flour 1 & 1/2 tblsp
- Water 1 cup
- Oil 2 tblsp
- Salt As needed
- Optional ingredient : Aji-no-moto
Details
Servings 3
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
First prepare veg Manchurian balls.Chop very finely all the 3 veggies. Add all the ingredients except salt and water, mix and sprinkle water little by little – the consistency must be like vada batter. Not too dry not too runny. Add salt just before you make and mix, otherwise it will leave water.Heat enough oil to deep fry and wet your hands, make small lemon size balls and deep fry in hot oil. Cook in medium flame to ensure even cooking. Do not make the balls too large or else inside wont get cooked properly. Deep fry until dark golden colour.
Drain in paper towel, keep aside. Now to gravy. Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for a minute in high flame.Add soy sauce, tomato chilli sauce, pepper powder and give it a mix.
Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark colour.
Once the gravy is thick and shiny, add the fried manchurian balls and chopped spring onion and mix well. Switch off the flame and transfer to the serving bowl.
I used extra hot tomato chilli sauce(maggi) . So it is sweet by itself. If using any other not so sweet sauce, I would recommend to add 3/4 tsp of sugar in the gravy.
I did not add aji-no-motto as I had no stock, never buy due to its effects. But its a main ingredient for Chinese food.
Adjust water quantity if its too thick, as the water quantity may vary according to the heat and vessel you use.
Chef Tips and Tricks
These tasty stuffed cabbage rolls are so easy!
Ingredients
- 1 onion
- 5 - 6 thick rashers bacon
- 1/2 lb sausage meat
- 1/2 cup tomato paste
- 2 cloves garlic, diced
- 2 bell peppers, diced
- Salt
- 1 cabbage head
Method
- Fry the bacon in a skillet, then add onion, and meat.
- Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
- Boil 1 whole cabbage head in salted water till tender
- Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
- Serve with any remaining mixture
- Enjoy!
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