Indo-Chinese Veg Manchurian (Gravy)

5 from 66 votes

Indo-Chinese Veg Manchurian (Gravy)

Veg Manchurian is a popular Indo-Chinese dish made from a combination of vegetables formed into balls or patties and then deep-fried. The deep-fried vegetable balls are then served in a flavorful sauce that's usually tangy, spicy, and slightly sweet.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Indian, Indo-Chinese

Diet: Hindu, Vegan, Vegetarian

Servings:

Calories: 189kcal

Author: Shilpa Kerur

Equipment

Ingredients

For the vegetable balls:

1½ cups cabbage finely chopped
1 large carrot grated
½ cup green beans finely chopped
1 small bell pepper finely chopped
½ cup scallions finely chopped
1 tablespoon ginger garlic paste
2 tablespoon all-purpose flour
2 tablespoon cornstarch
¼ cup breadcrumbs
1 teaspoon salt (adjust as per taste)
1 teaspoon ground pepper
Oil for deep frying

For the Manchurian sauce:

¼ cup bell pepper (diced)
¼ cup onion (chopped)
¼ cup scallion greens (chopped)
2 tablespoon oil
½ inch ginger (finely chopped)
2-3 cloves garlic (finely chopped)
2 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon tomato ketchup
1 tablespoon hot chili sauce
1 tablespoon cornstarch
1 teaspoon sugar
½ teaspoon salt (adjust as per taste)
1 teaspoon ground pepper
1 cup vegetable stock (sub with water)

Instructions

Make the vegetable balls:

In a large mixing bowl, combine together the veggies - cabbage, carrot, green beans, bell peppers, and scallions. To this, add ginger garlic paste, all-purpose flour, cornstarch, breadcrumbs, salt, and pepper.
Mix well to combine all the ingredients together. Sprinkle a few drops of water if the mixture is too dry.
Take a small portion of the mixture and form a ball. Repeat with the rest of the mixture. Let the balls rest for 10 minutes in the refrigerator.
Heat oil in a frying pan or deep saucepan. Deep fry the balls on medium flame until they are golden and crispy.
Drain on a paper towel and set them aside.

Make the Manchurian sauce:

Heat 3 tablespoons of oil in a frying pan or wok. Add the ginger and garlic and saute for a minute.
Next, add bell pepper, onion, and spring onion. Saute on high heat for 1-2 minutes.
Add the soy sauce, vinegar, tomato ketchup, and hot chili sauce, and mix well.
Meanwhile, make a slurry by mixing the cornstarch in ½ cup of water. Add this to the pan.
Add sugar, salt, pepper, and one cup of vegetable stock/water. Let the sauce boil and thicken slightly. Turn off the heat.
Just before serving, add the veg balls to the Manchurian sauce and mix gently.
Garnish with green onions and serve hot.

Notes

Keep all the ingredients ready and handy before starting cooking the Manchurian sauce. Chop the vegetables, measure the sauces, and deep fry the veg balls before you begin making the gravy.

Use vegetable stock to make the Manchurian gravy instead of water. While water can also be used, making the sauce with vegetable stock gives the best taste to the gravy.

Soy sauce is quite salty. So, adjust the salt level accordingly.

Chinese cooking is done on high heat very quickly. Stir-frying on high heat produces the characteristic smoky flavor - but take care not to burn the food.

Nutrition