Vegetable manchurian is one of my favorite Indo-chinese dish. This dish was inspired by Sanjeev Kapoor's book "Best of Chinese Cooking". I have made some changes according to my taste and preference. You can add or reduce the heat(spiciness) acoording to your taste.
Serves: 12
Prep time: 30 min Cook time: 30 min
Difficulty level: Medium
Ingredients:
For Vegetable balls
1/2 Cabbage
2 Medium Carrots
8-10 Green beans
8-10 Scallions
1-2 Green Chilies
1/4th cup Corn Starch
1/4th Cup All purpose Flour/Maida
Salt to taste
Oil for deep frying
For Gravy
1 inch piece Ginger
6 Cloves Garlic
1 Stalk Celery
8-10 Green Beans
8-10 Scallions
1 tsp. Hot Sauce
1 tsp. Brown Sugar
3 Tbsp. Cornstarch
2 Tbsp. Soy Sauce
2 Tbsp. Oil
2 16oz cans Vegetable Stock
1 Tbsp. Vinegar
1/4 Cup water
Method:
For making vegetable balls
1. Heat the oil on a wok for frying
1. Trim, wash and roughly chop Cabbage.
2. Trim, wash, peel and roughly chop carrots.
3. Add cabbage and carrots in food processor and finely chop.
4. Finely chop the green chilies, green beans and scallions.
5. In a mixing bowl, add chopped vegetables, salt, corn starch, all purpose flour.
6. Mix well and make small balls, don't wait long to fry these balls else due to salt vegetables will shed the water.
7. Fry the vegetable balls on medium heat, and keep aside.
For Gravy
1. Peel and finely chop ginger and garlic.
2. Wash and chop celery, green beans and scallions, reserve some scallion greens for garnishing.
3. In a large pan heat 2 Tbsp. oil and add ginger and garlic.
4. Sauté for a minute and add celery and green beans.
5. After a few stirs add scallions and sauté for a minute and add soy sauce, brown sugar, hot sauce and salt to taste.
6. Add vegetable stock and boil.
7. Take the corn starch in a bowl and add water to it.
8. Add the diluted corn starch to sauce and boil till it thickens, stir constantly.
9. Add fried vegetable balls and vinegar to the sauce.
Garnish it with scallion greens and serve.
No comments:
Post a Comment