Indo-Chinese Veg Manchurian (Gravy)
Ingredients
For the vegetable balls:
1½ cups cabbage finely chopped
1 large carrot grated
½ cup green beans finely chopped
1 small bell pepper finely chopped
½ cup scallions finely chopped
1 tablespoon ginger garlic paste
2 tablespoon all-purpose flour
2 tablespoon cornstarch
¼ cup breadcrumbs
1 teaspoon salt (adjust as per taste)
1 teaspoon ground pepper
Oil for deep frying
For the Manchurian sauce:
¼ cup bell pepper (diced)
¼ cup onion (chopped)
¼ cup scallion greens (chopped)
2 tablespoon oil
½ inch ginger (finely chopped)
2-3 cloves garlic (finely chopped)
2 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon tomato ketchup
1 tablespoon hot chili sauce
1 tablespoon cornstarch
1 teaspoon sugar
½ teaspoon salt (adjust as per taste)
1 teaspoon ground pepper
1 cup vegetable stock (sub with water)
Directions
Make the vegetable balls:
In a large mixing bowl, combine together the veggies – cabbage, carrot, green beans, bell peppers, and scallions. To this, add ginger garlic paste, all-purpose flour, cornstarch, breadcrumbs, salt, and pepper.
Mix well to combine all the ingredients together. Sprinkle a few drops of water if the mixture is too dry.
Take a small portion of the mixture and form a ball. Repeat with the rest of the mixture. Let the balls rest for 10 minutes in the refrigerator.
Heat oil in a frying pan or deep saucepan. Deep fry the balls on medium flame until they are golden and crispy.
Drain on a paper towel and set them aside.
Make the Manchurian sauce:
Heat 3 tablespoons of oil in a frying pan or wok. Add the ginger and garlic and saute for a minute.
Next, add bell pepper, onion, and spring onion. Saute on high heat for 1-2 minutes.
Add the soy sauce, vinegar, tomato ketchup, and hot chili sauce, and mix well.
Meanwhile, make a slurry by mixing the cornstarch in ½ cup of water. Add this to the pan.
Add sugar, salt, pepper, and one cup of vegetable stock/water. Let the sauce boil and thicken slightly. Turn off the heat.
Just before serving, add the veg balls to the Manchurian sauce and mix gently.
Garnish with green onions and serve hot.
