Vegetable Manchurian

                                                                                   
All you blogger friends must be wondering why I have posted two back to back Chinese dishes in my post. Actually , Me, my hubby and my little son are fans of Chinese food because of it's delicious taste and light in being light in spiciness. Also another good characteristic is that Chinese Food can not be preserved and had in the next day. It does not taste as good as eating just after cooking. So we are sure that whichever Chinese Restaurant we go , we would get freshly prepared meal. Now, I am posting a meal that can be relished by both Vegetarians and Non vegetarians alike. Hope you like the recipe. As always, your feedback / comments are welcome. 


Ingredients:
For the Manchurian Balls-
1/2 Cabbage, finely chopped
2 Capsicum, deseed & finely chopped 
2 Carrots, grated 
10-12 French Beans, finely chopped
2-3 Green chillies, finely chopped
1 " Ginger, finely chopped
2-3 Garlic pods, finely chopped
1/2 tsp Red chilly powder
1/2 tsp Garam masala
1 tbsp All purpose flour
5 tsp Cornflour
1 tsp Salt
Oil to deep fry


For the Manchurian Sauce-
1 big Onion, finely chopped
1 Capsicum, cut into small cubes
7-8 Garlic cloves, finely chopped
1 Tomato, ground to paste
1 tsp Red chilly flake
2 tsp Cornflour
1 tbsp Tomato sauce
1 tsp Soya sauce
1 tsp Chilly sauce
1 tsp Vinegar
1/2 tsp Red chilli sauce
1 cup Vegetable stock
Salt  & Black pepper according to taste
Pinch of sugar 
2-3 Spring onions, finely chopped


Method:
First to make balls: 
Wash all the vegetables, grate and chop as I have mentioned above. Transfer all the vegetables in a big bowl and sprinkle salt. Mix well and leave it for 5-10 minutes. Now squeeze out the excess water. Add ginger, garlic, flour, cornflour, garam masala and red chilly powder. Mix thoroughly and take little quantity on your palm to make like a small marble ball. Heat oil in a frying pan and slide 3-4 balls at a time to deep fry. Fry them thoroughly till they are golden brown. Drain out the oil on absorbent tissues and keep aside.

                                                                


Now to make the sauce: 
Heat oil in a wok and add chopped garlic and saute immediately so that you don't burn them. Add white portion of green onion, capsicum and chopped onion. Saute till onion turns semi transparent, add red chilly flake and tomato. Add all the sauces and vegetable stock. Adjust salt, sugar and pepper. Cover with lid and bring it to boil. Make a paste of cornflour with little water and add it to the sauce while stirring continuously till the sauce thickens. Add green spring onion here and remove from heat. Just before serving reheat the sauce and add the fried balls and enjoy this with plain rice / fried rice. I had made egg fried rice with this. 


User Comments and Tips:

• Add fried manchurian balls just before serving. Otherwise they will become too soggy and soft.
• Make sure the oil is hot when you are about to fry the manchurian balls.
• If you find the gravy too thick then you can add little water and heat again.