A regular weekend treat for my kids, vegetable manchurian is healthy and filling at the same time. Though a bit time consuming and laborious, but for sure is worth an effort. The vegetable balls can also be steamed and added to the gravy to avoid excess oil, the real taste is in the fried version. As the site is for those recipes for which taste scores higher than the nutrients, I will go with the second option ...
- 1 cup grated carrots
- 1 cup grated cabbage and french beans
- 1 tbsp spring onion (optional)
- 1 onion sliced
- 1/2 cup cornflour/maida
- 3 pearls of garlic
- 4 tsp soya sauce
- 2 tsp vinegar
- 2 green chillies diced
- 2 tsp cornflour
- salt as desired
- oil for deep frying
Method: Take a big bowl and mix all the vegetables, salt and add cornflour or maida in it. Bind the ingredients together without adding water. Make small lemon size balls and keep aside.
Heat oil in a wok and fry the prepared vegetable balls a few at a time till they become golden brown in colour. Take out the balls and keep on a tissue paper to let the excess oil drain.
Take another wok and add 3 tsps. of oil, add diced garlic and onion in it and fry till onion become translucent in colour. Mix 4 tsp of soya sauce, 2 tsp of vinegar and 2 tsp of cornflour in a glass of water. Pour this water in the wok with garlic and onion. Let it simmer till the gravy become thick, take off from fire and let it cool. Add the fried manchurian balls just before serving, else the balls will soak all the gravy.
A tasty weekend treat of easy vegetable manchurian is ready to serve.