Veg Manchurian gravy

Veg Manchurian is a popular Indo-Chinese recipe that has a healthy mix of vegetables, deep fried  and dunked into a Cantonese sauce. The...

Veg Manchurian is a popular Indo-Chinese recipe that has a healthy mix of vegetables, deep fried  and dunked into a Cantonese sauce. These vegetarian “meatballs” make a perfect accompaniment to white/brown rice making you regret all the times you had take-out when you could have created a great dish like this in your very own kitchen!

Ingredients

• For the Veggie Balls
• 1 cup grated carrot
• 2 cups grated cabbage
• 1/2 cup finely chopped bell pepper
• 1/2 cup finely chopped mushrooms (optional)
• 1/4 tsp black pepper powder
• Salt to season (use with restraint or the vegetables will become watery)
• 2 tbsp all purpose flour
• Oil for deep frying
• 1 tbsp rice flour (You can use corn flour too but rice flour makes them extra crispy)
• For the Cantonese sauce
• 1 tbsp finely chopped garlic
• 1/2 tbsp finely chopped ginger
• 1 tbsp finely chopped green chilies (optional, can be substituted with ½ tsp black pepper powder)
• 1 tbsp dark soy sauce
• 2 tbsp of corn starch dissolved in upto 2 tbsp water to make slurry
• 1/2 tsp sugar
• Upto 1 & 1/2 cup vegetable stock (or water)
• Salt to season
• 1 tbsp oil
• For garnish
• Chopped green onions
• Some sesame seeds

Directions

• 1Mix all the ingredients listed under the meatballs except for the flours.
• 2Set aside for about 5-7 minutes
• 3Meanwhile heat oil for deep frying. Mix in the flours into the vegetable mixture well to make cohesive ball. If required add more flour for binding.
• 4Make ping-pong sized balls of the veg mixture and drop them slowly into the hot oil. Do not crowd the pan. Fry in batches.
• 5Fry the veggie balls on medium high heat. This will ensure that the Manchurian balls are cooked through all the way inside.
• 6Once the balls turn a golden brown, drain them out onto some paper towels.
• 7In another deep pan, heat the oil meant for the sauce.
• 8Once hot, add in the chopped garlic, ginger and green chilies.
• 9Sauté for about 30 seconds before you can add in the salt, sugar and soy sauce.
• 10Add in the vegetable stock (or water).
• 11Bring to a boil and then lower the heat to a medium high.
• 12Add the corn starch slurry in a steady stream into the simmering liquid while stirring continuously.
• 13Add the corn starch in small quantities. As the sauce boils, it thickens further.
• 14Turn off the heat and set aside.
• 15Pour the sauce onto a serving plate. Now, dunk the veggie meatballs into the sauce.
• 16Garnish with sliced green onions and sesame seeds. Serve immediately.

Source: http://maya.niammy.com/