Vegetable manchurian gravy recipe | Side dish for fried rice

I tasted vegetbale manchurian as starter first at Sangeeta’s home. I got the recipe and once tried too. Then totally forgot it. Then after many year, last year, once when me, Nags and Jey met at Mayura, we ordered veg manchurian gravy. It was really delicious and the manchurian balls were so soft and juicy. Then I really wanted to try it out again, next time I tried at Indian wok, it wasn’t that great, but I wanted to try at home. Even Aj was suggesting me to try it out and post it here in my blog . So I tried it few days back and we both loved it. Vj came late back from office, so I did not keep it as it wont be that good if we refrigerate it. Its not that complicated to make it at home, Once you make the manchurian balls, its ready in few mins. Only chopping veggies and garlic is something to do as work in this…

Vegetable Manchurian gravy recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

For vegetable manchurian balls

Cabbage, finely chopped -1/2 cup

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Carrot, finely chopped -1/4 cup

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Beans, finely chopped -1/4 cup

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All purpose flour/ maida -1/2 cup, heaped

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Corn flour -2 tblsp, heaped

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Black Pepper powder -3/4 tsp

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Soya sauce -1 tsp

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Salt & water -As needed

For gravy

Spring onion - 4 sprigs

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Garlic, big variety - 6 flakes, finely chopped

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Fresh red ripe chilli/ green chilli (optional) - 2

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Pepper powder - 1 tsp

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Soya sauce - 1 & 1/2 tblsp

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Chilli Tomato sauce - 1/4 cup

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Corn flour - 1 & 1/2 tblsp

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Water - 1 cup

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Oil - 2 tblsp

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Salt - As needed

Optional ingredient : Aji-no-moto

Method

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. 
2. 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. 
3. 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. 
4. Add soy sauce, tomato chilli sauce, pepper powder and give it a mix. 
5. Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark colour. 
6. 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.

Notes

• 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.

Enjoy it hot with hakka noodles or fried rice as I did! soft, juicy, tangy, sweet, peppery, garlicky … Ok enough, delicious manchurian gravy is ready!

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