Veg Manchurian Gravy - Chinese Tonight!!

By Sindhura Kalita - 12:08 PM

My love for Chinese food is unending. Its a never say "no" for me cuisine. It always tops my anytime order list at any restaurant. Most of the times, i find it a safe game to play rather than experimenting at places where I am not really sure about the food. On a side note, I do read the Zomato user reviews ;)
So coming back to the recipe, its little tedious and back breaking one but the end result is all worth it. It tastes good even after a day of refrigeration as well. I mean that's my personal opinion but still you can try if you'd like to... This was again a request from Mr.P who wanted to have Fried Rice and Manchuria for his dabba. He often makes these out of the blue requests when I already have the lunch menu for the next week ready and plan my groceries accordingly.

This is a no fail recipe which I had tried a zillion times now and it turns out super tasty bursting with flavors -garlicky....peppery...crunchy...tangy...spicy etc etc..... I love it and so did Mr.P who was happy with his lunch box.

Let's hit the road.

Veg Manchurian Gravy
Ingredients:


 photo IMGP0504_zpse6a886aa.jpg

For Balls:

Cabbage - 1/2 cup
Beans - 1/4th cup
Carrot - 1/4th cup
Onion - 1 small
Ginger n Garlic - 1 tbsp
Green Chillies - 2 (optional but recommended)
Soya Sauce - 1 tbsp
All Purpose Flour - 1/2 cup
Corn Flour - 1 tbsp
Water - as required
Salt- as per taste
Pepper Powder- 1/2 tsp

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For Sauce

Spring Onions - 3 sprigs
Onion- 1 small chopped finely (optional)
Garlic - 6- 8 flakes finely finely (adjust as per liking)
Green Chilly - 1 chopped finely
Soya Sauce - 1  tbsp
Hot & Sour Sauce - 1/2 cup
Pepper Powder- 1 tsp
Corn Flour - 1 tbsp
Water - 1 cup
Oil - as required (for frying + 2 tbsps for gravy)
Sesame Seeds- for garnish
Salt- as per taste

Procedure:

Run all the vegetables like carrot, beans and cabbage through food processor/chopper separately. Trust me this makes life easier instead of fine chopping.
Grind all the vegetables into itty bitty pieces. Do not puree. Pulse them twice and you are good to go.
Transfer them into a bowl and repeat the same procedure with onion, garlic-ginger and green chillies.
Add them to your vegetables bowl and combine all the other ingredients included under Manchuria balls list.
Do not add water.
Ideally the water content from vegetables itself should help you combine the mixture into a dough. But if required, you can add water but little by little. I din't add water to the dough.
Heat oil for deep frying in a wok and once oil is hot, turn your flame to medium low.
Shape the mixture/dough into balls(small or medium) and drop them in hot oil.
Fry until dark golden brown in color.
Transfer them onto a kitchen towel to let the excess oil go. We don't need extra oil right...:)

 photo IMGP0502_zps5fdc5c61.jpg

Let's prepare the mmmm...tangy..spice sauce.
Heat 2 tbsps of oil in a cooking pan, once it is hot add garlic, green chillies and onion(include white part of spring onions + normal onion{if using}).  Fry for a min on high flame.
Turn the flame to medium low and add both the sauces one by one and give a good stir.
Once all the ingredients are combined.
In a small bowl make a thin paste of corn flour and water. No lumps please.
Add this to your sauce. Ensure that your flame is low before you add corn flour paste, else you will have a sticky mass instead of saucy consistency.
Keep Stirring.
Your sauce turns deep chocolate brown and becomes glossy which is the right stage.
Add salt  and pepper powder.
Time for Manchurian balls to get dunked in the gravy. Go ahead and drop them in your sauce.
Add spring onions & Sesame and switch off the flame.
Serve hot with fried rice.

You can check out the below fried rice combinations
Veg Corn Fried Rice
Veg Fried Rice

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My Notes:
1)If you find making sauce little tedious, then you can get Knorr Chinese Chilli or Chings Manchurian gravy Sauce Mixes. Just mix it with water as per packet instructions and add manchurian balls.
2)Adding onions to sauce is optional. My mom makes it that way and I love the crunch flavor onions imparts.
3) You can omit ginger, garlic and green chillies while making manchurian balls. Just increase pepper powder over a tsp for spice.

If you still have any questions/suggestions, I am happy to answer them over my FB page (find it on the top-right side header)

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4 Rechargers

  1. manchurian looks great and loved the way you have presented

    ReplyDelete
  2. What lovely clicks these are!! yummmyyy
    long time I made at home :) this is inspiring :)

    ReplyDelete
  3. I would love to have that rice bowl.. :)

    ReplyDelete
  4. Love the chinese night dish!!! Looks great!

    ReplyDelete

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