Manchurian Gravy Recipe or Mixed Veg Manchurian Recipe is an Indo Chinese Gravy dish with deep fried Manchurian Balls.
This Vegetable Manchurian is one of the most popular Manchurian recipes from the Indo Chinese Cuisine. There are so many different ways to make this, though the basic sauce is almost the same.
I have another different recipe to make Vegetable Manchurian. Today's Mix Veg Manchurian Balls can be served as a dry snack as well.
For the second day of making Combo Dishes, I ended up making Fried Rice with Manchurian Balls. I am not sure what made me assume I hadn't done a mixed vegetable Manchurian. But I ended up thinking I haven't and went full on making plans for it. Sometime back I had even asked Vaishali about how they make it at her hotel. Because though we make this often at home, the restaurant style is different.
She sent in the recipe, I checked and saw that I make it almost the same. She said the oil and ajinomoto makes it all the difference. Even amidst all this discussion, nothing made me check out my own space. I simply went on making it. Only when I sat down writing this, it struck me that I have made all versions of fried rice and Manchurian as well.
Luckily the recipe that I used today is different, so it qualifies as a new recipe. I read somewhere that a recipe becomes new when there are three difference from the original. So this surely does!
I made this for the Sunday lunch and as I said the day was already hectic and I was racing to make it on time. I didn't even have enough time to make even circles (is there a term like that huh?) Anyway I know you get the draft. The Manchurians were so delicious and Konda said she wants the fried ones to be packed for lunch on Monday. I had saved up and fried it for her friends.
I knew this was delicious when Chinnu said it was super! Well he never likes anything new and takes lot of efforts to get him taste something. I told him that this is cauliflower Manchurian and he simply loved it after that. Now after a quick click I was off. Back home in the evening, I was curious to know how the elders at home liked it. I was so happy that everybody loved it.
So you have two versions of Manchurian Balls to make!
How to make Mixed Vegetable Manchurian
Manchurian Gravy Recipe | Mixed Veg Manchurian Recipe
To make the Manchurian balls
- 1 cup Cabbage
- 1 cup Beans Carrot
- 1/2 cup Onions finely chopped
- 1/2 cup Spring Onions leaves
- 2 tsp All purpose Flour / Maida
- 1 tbsp Corn flour
- 3 nos Green Chilies
- 1/2 tsp Pepper Powder
- 2 inch Ginger
- 4 cloves Garlic
- Salt to taste
- Oil for deep frying
- 1 tsp Soy Sauce
- 1/2 tsp Vinegar
To make the sauce
- 1.5 tbsp Soy sauce
- 1.5 tbsp Tomato Sauce
- 1 tbsp Corn flour
- Salt to taste
- Pepper powder as required
- 4 Cloves Garlic
- 1 cup Spring Onions greens
- 1 to 2 tbsp Green Chili Sauce
- 1 cup Onions
How to make the Manchurian Balls
For Manchurian Balls
- Clean and cut the vegetables. Finely chop all the vegetables, mix in salt and squeeze out excess water. You can even pulse it couple of times, ensuring the vegetables are not ground to paste.
- Transfer to a bowl, add finely chopped chilies, ginger, garlic. Add soy sauce, vinegar and slowly add the flour and corn flour. Mix to get a tight batter. Make into small balls.
- Heat a pan of oil, once it is hot, reduce to medium flame, deep fry these Manchurian balls. Cook on both sides and drain to a kitchen towel.
For the sauce
- Heat a non stick pan with 1 tsp oil, add the finely chopped onions from the spring onions, then add finely chopped garlic. Sauté till the onion bulbs turn colour. Keep the green of the spring onions for latter use.
- Next add ginger garlic and chili. Add soy sauce. Followed by tomato sauce
- In a small bowl mix the corn flour with little water to form a lump less batter. Once paste is fried, add this to sauce. Adjust salt. Fry on high flame so that the sauce thickens. Just make sure it doesn't become too thick.
- Add fried vegetable balls to the sauce. along the green onions stocks. simmer for 1 min.
- If you don't want the Manchurian to be soggy, add just before serving.
- I served this with Yellow Pepper, Corn Fried Rice