Vegetable Manchurian (With Gravy)

60 mins

Serves 5 people

Author: Rajni Ram

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Who doesn’t like Vegetable Manchurian? This is the most Indianised Chinese dish, that has been customized to the Indian palette. The dry version of this dish aka Vegetable Manchurian dry is one of the most popular Starters offered at all weddings, get-togethers, parties, and the like. This also happens to be my most favourite starter. I also have a recipe on this blog for Fried rice with these dry Manchurians, do check it out. The only difference is that I have used Cauliflowers instead of cabbage in the fried rice recipe. Fried rice and Manchurian with gravy are a match made in heaven, so do try out the combination from the recipes in my blog.

This is a no-fail recipe and turns out well every time that I make it, which is why I make it frequently. In this recipe, I have used 1 whole medium-sized cabbage( oh yes that’s how much we like this dish), one can customize it as per their requirements though.

While you are here please do check out my other Indo Chinese recipes like Schezwan fried rice(with Soya chunks), Cauliflower fried rice and other dessert recipes like Pineapple jam tarts and Apple crumble.

Here is the recipe for Vegetable Manchurian(with gravy) for you.

If you are looking to make a Cauliflower Manchurian/ Gobi Manchurian, head to the Notes section.

Ingredients

Ingredients for the Manchurian dough

Cabbage 1 medium-sized (shredded)
Carrot 1 (shredded)
Spring onions 1 bunch chopped finely
Onion 1 finely chopped
Green chillies 2 finely chopped
Ginger 1/2 inch piece finely chopped
Salt as per taste
Pepper powder 1 tsp
Maida 1/2 to 3/4 of a cup
Rice flour 1/4 cup

Ingredients for the gravy

Garlic 3 cloves finely chopped(reserve some for garnish)
Ginger 1/2 inch piece
Green chillies 2 finely chopped
Spring onion greens 1 tbsp finely chopped
Onion 1 small finely chopped
Tomato puree 1/4 cup or puree of 1 large Tomato
Green Capsicum 1/4 of a whole chopped medium-sized
Red Bell pepper 1/4 of a whole chopped medium-sized
Tomato sauce 2 tbsp
Chilli sauce 2 tsp(add for more spice)
Soy sauce 1 tbsp
Vinegar 1 tbsp
Cornflour 2 tbsp
Salt as required
Pepper powder 1tsp
Oil for frying the Manchurian

In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers.
Now add Maida/refined flour, followed by rice flour and combine nicely. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.
Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute.
Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute.
When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute.
Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute.
Now dilute the sauce to the consistency you prefer by adding water. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties.

Directions to make the Manchurian

In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. Now add Maida/refined flour, followed by rice flour and combine nicely. It needn’t become a dough, but you should be able to form a ball that doesn’t go flat or break. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

Directions for making the gravy

Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute. When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. You can add a teaspoon of sugar at this stage(optional). Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. Now dilute the sauce to the consistency you prefer by adding water. I have added 1 cup as I like a thick gravy. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties. Bon Appetit.

Notes:

The gravy for any wet Manchurian is the same, so one can experiment with other vegetables like Cauliflower, Potato, Brocolli, Soya Chunks beside others. If you make Manchurian with any other interesting vegetable do let us know. We love learning.
I usually make a slightly thick gravy as that’s how we like this dish. If you prefer a lighter one, feel free to dilute the gravy by adding little warm water.
If you make an excess of the Manchurian balls, don’t fret, as you can mix them in a onion tomato paste, add some spices, add Schezwan sauce and get it to the consistency of a dry paste. Toss in the balls into this paste, mix nicely and stir fry and you have a dry Manchurian at hand to relish.

Variation of Vegetable Manchurian is Gobi Manchurian/ Cauliflower Manchurian:

Take one Large head of Cauliflower, approximately weighing 750 grams. Cut them into florets. Wash well and blanch them in hot water for 10 minutes, keeping the vessel covered. Now drain the water, and add Maida/refined flour, followed by rice flour and combine nicely. Add salt and pepper powder and combine well using your fingers, now adding water or milk a little at a time, mix well. The flours should coat the Cauliflower florets well. Heat oil and fry the florets in oil until they turn light brown and crisp. From here the recipe is same as above. Follow instructions given from Step 3.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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