VEGETABLE MANCHURIAN GRAVY RECIPE

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
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

For gravy

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

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.

• 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.