Deep-fried balls of vegetables simmered and served in hot and peppery gravy is veg Manchurian gravy. It has the crunch of veggies, kick of ginger, garlic and chili and the flavors of different sauces. The recipe shared is the gravy version of this very popular Indo Chinese dish. The dry version of veg Manchurian is equally popular and snacked upon. Veg Manchurian gravy is all about balancing the flavors well. And this recipe strikes that balance very well. It is best served with fried rice for weekend lunch.
Indo Chinese recipes be it chow mein, momos, etc have a burst of flavors. These are tangy, sour, and hot with a hint of sweetness. Indispensable for these recipes is the balance of flavors. Everyone has a different preference as regards the taste. I do not like it very hot or sour and therefore the use of soya sauce and chili sauce is less. You can adjust the flavors as per your liking.
Here is all you need to make Veg Manchurian:
Vegetables: Veg manchurian is a combination of vegetables balls and sauce. The balls call for vegetables. I have used cabbage, carrot, spring onions, etc. You can also use mushrooms, french beans, bell peppers, etc. Further to flavor the veggie balls, ginger, and garlic have been added. No sauces have been used to make the balls. All-purpose flour and cornflour are used to give a binding to these balls.
Manchurian Sauce calls for garlic, vegetables such as spring onions, capsicum, etc and a combination of sauces i.e. soy sauce, chili sauce, etc. A mixture of cornflour and water thickens the sauce. The quantity of sauces and fresh ingredients i.e. ginger, garlic and chili can be adjusted as per taste. In this recipe, only garlic has been used to make the manchurian sauce.
Serve it hot with fried rice for weekend lunch.
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
For Manchurian Balls
For Manchurian Sauce:
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