Manchurian is one of the most beloved Indo-Chinese dishes in India. Veg Manchurian Gravy, with its crispy fried vegetable balls in a sweet, spicy, and tangy sauce, is a delightful accompaniment to noodles or fried rice. Once you try this homemade version, you might just forget about the restaurant-served ones!
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About Veg Manchurian Gravy
Veg Manchurian Gravy is a favored choice when you’re craving something saucy, sweet, spicy, and tangy to pair with Veg Fried Rice, Schezwan Fried Rice, or even plain steamed rice. This dish features fried vegetable balls drenched in a sauce that balances sweet, savory, spicy, and sour flavors. This recipe is also vegan and perfect for those who love Indo-Chinese cuisine.
How to Make Veg Manchurian Gravy
Preparing the Vegetable Balls
1. Chop or Grate Vegetables:
– ½ cup finely chopped red cabbage (you can also use regular green cabbage)
– ½ cup grated carrot
– ¼ cup finely chopped capsicum (green bell pepper)
– ¼ cup finely chopped French beans
– ¼ cup finely chopped spring onions
2. Mix Dry Ingredients:
– Add 2 tablespoons cornstarch (cornflour)
– Add 2 tablespoons all-purpose flour
– Add ½ teaspoon black pepper powder
– Add ½ teaspoon salt (or as needed)
– Combine everything thoroughly, mixing and pressing until you get a dough-like mixture. The veggies should release some moisture to help bind the mixture together. Avoid kneading like bread dough to prevent dense, chewy balls.
3. Form Balls:
– Take small portions of the mixture and roll them into balls. Grease your palms with a little oil to prevent sticking.
Frying the Vegetable Balls
4. Heat Oil:
– Heat oil for deep frying in a pan. Test the oil with a small piece of the mixture; it should rise to the surface without breaking apart.
5. Fry Balls:
– Carefully add the balls to the hot oil. Fry on medium heat until golden and crisp, turning them occasionally. Remove with a slotted spoon and drain on paper towels. You can cook the balls in an appe or appam pan for a low-fat version.
Preparing the Sauce
6. Mix Sauces:
– In a bowl, combine:
– ½ tablespoon soy sauce
– 1 tablespoon tomato ketchup
– 2 to 3 teaspoons red chili sauce (spicy, not sweet)
7. Cornstarch Slurry:
– In another bowl, mix 1 tablespoon cornstarch with 2 tablespoons water.
Making the Gravy
8. Sauté Aromatics:
– Heat 1 to 1½ tablespoons oil in a pan. Add:
– 4 tablespoons chopped spring onions (scallions)
– 1 tablespoon finely chopped ginger
– 1 tablespoon finely chopped garlic
– 2 finely chopped green chilies
– ¼ cup finely chopped capsicum (optional)
– Stir fry until the onions turn translucent and soften.
9. Add Sauces and Thicken:
– Pour in the prepared sauce mixture and mix well.
– Add 1 to 1¼ cups water and bring to a boil.
– Stir the cornstarch slurry again (as it settles) and add to the pan, mixing well to avoid lumps.
– Simmer until the gravy thickens and gains a glossy appearance, about 3 to 4 minutes. Adjust consistency with water or more cornstarch slurry as needed.
Serving
Serve the Veg Manchurian Gravy hot with your favorite rice or noodle dish. Enjoy this delicious, homemade Indo-Chinese treat!
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