Vegetable Manchurian

               Last month we tried Hakka Noodles, a Chinese dish cooked Indian style. Today we have vegetable Manchurian, another Indo-Chinese fusion recipe, which goes great as a side dish along with Hakka Noodles, or an entree with rice. The core of the dish are the vegetable Manchurian balls and can be served with gravy, semi-gravy or dry.

Here is the semi-dry Vegetable Manchurian recipe. Enjoy!

Ingredients:

• 2 cups finely grated Cabbage
• 1/2 cup finely grated Cauliflower
• 1 cup finely grated Carrot
• 2 finely chopped Green Onions
• 3-4 tbsp Garlic Paste
• 2 tbsp Green Chilli-Ginger Paste
• 1/4 cup Refined flour (Maida)
• 4 tsp dark Soy Sauce
• 3 tbsp Corn Flour/ Corn Starch
• 2 cup Vegetable Stock
• 1 tsp Black Pepper Powder
• 1/2 tsp Sugar 
• 1 tbsp Vinegar
• Oil
• Salt to taste

Instructions:

• Mix cabbage, carrot, cauliflower, refined flour, 2 tbsp soy sauce and salt in a mixing bowl
• Add half of the garlic paste and chilli-ginger paste to the mixture and mix well to form a dough
• Now, shape the mixture in small lime size balls.
• Heat sufficient oil in a kadai or a pan
• Roll the Manchurian balls in corn flour and deep fry them till they turn golden and crisp
• Drain on the absorbent paper and keep them aside.
• Dissolve 2 tbsp corn flour in little water and keep aside
• Now heat 2 tbsp oil in a non-stick pan. Add the remaining garlic paste and chilli-ginger paste to it.
• Add 1 tbsp soy sauce and saute it.
• Now add the vegetable stock and let it simmer for 2-3 minutes
• Then add the corn flour mixture, black pepper, vinegar, sugar and mix well.
• Now add the Manchurian balls and half of the green onions and mix them
• Transfer to a serving dish and garnished with remaining green onions
• Serve hot with Hakka Noodles or Fried Rice as per your choice.

Tips:

• We can use water instead of vegetable stock 
• Make sure the vegetable mixture dough is not too soft