It is a Sunday deal of my family. Vegetable Manchurian is a goodish and making full recipe. No doubt it is mouthful but little bit time intense and backbreaking. But I am sure you will happy to make it...taste it...and delight it.
The vegetable balls can also be steamed and added to the gravy to avoid excess oil, the real taste is in the fried version.
Ingredients: (For 4 Servings)
- 3 cups finely chopped cabbage
- 1 1/4 cups carrot, grated
- 1/2 cup chopped onions
- 2 tbsp cornflour
- 5 tbsp plain flour (maida)
- 3 to 4 clove of garlic (lehsun), finely chopped
- 1 slit green chilli, finely chopped
- 1/4 tsp m.s.g powder (optional)
- salt and to taste
- oil for deep-frying
- 1 tbsp garlic (lehsun), finely chopped
- 2 tsp finely chopped green chillies
- 2 tsp finely chopped ginger (adrak)
- 1 cup clear vegetable stock or
- 1 tbsp soy sauce
- 1 tbsp cornflour mixed with 1 cup of water
- 2 pinches of sugar
- 2 tbsp oil
- salt to taste
The Veg Balls:
Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.
Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.
Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.
Just before serving, put the vegetable balls in the sauce and bring to a boil. Serve hot.