VEG MANCHURIAN GRAVY WITH MUSHROOM AND BABY CORN

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VEG MANCHURIAN GRAVY WITH MUSHROOMS AND BABY CORNS

Sundays are for special meals and veg Manchurian is one of them. This is irresistible to stay away from this aromatic INDO-CHINESE dish. These dishes have become our most favourite among the continental category. We all are obsessed with INDO-CHINESE flavours for past four decades. This mix veg MANCHURIAN GRAVY goes very well with the Hakka noodles or the fried rice

Deep-fried balls made with a number of vegetables are dunked into the flavoursome gravy which too contains some exotic ingredients like baby corns and the mushrooms along with other vegetables. The dish needs patience and hard work to prepare but the end result is surely fruitful. Let us start the procedure!

Prep time – 15 minutes
Cooking time – 45 minutes
Course – main
Cuisine – INDO-CHINESE
Served – 4
Author – Bharti Dhawan

INGREDIENTS REQUIRED FOR THE MANCHURIAN BALLS

Cabbage (grated) – 1cup
Cauliflower (grated) – 1/2 cup
Capsicum (finely chopped) – 1/4 cup
Ginger (grated) – 1 tsp
Corn flour – 2 tbsp
Salt – 1 tsp
Red chilly powder – 1 tsp
Green chili sauce – 2 tsp
Soy sauce – 2 tsp
Cooking oil to deep fry the balls – as required

INGREDIENTS TO MAKE MANCHURIAN GRAVY

Onions (finely chopped) – 1 cup
Spring onions (finely chopped) – 1/2 cup
Capsicum (finely chopped) – 1/4 cups
Mushrooms – 1 cup
Baby corns (sliced half lengthwise) – 5-6
Ginger (finely chopped) – 1 tsp
Garlic (finely chopped) – 2 tsp
Soy sauce – 2 tsp
Green chilly sauce – 1 tsp
Red chilly sauce – 1 tsp
Tomato ketchup – 1 tsp
Vinegar – 2 tsp
Salt – 1tsp or to taste
Cooking oil – 1 tbsp

A FEW PREPARATIONS ARE REQUIRED BEFORE STARTING THE VEG MANCHURIAN GRAVY WITH MUSHROOMS N’ BABY CORNS

1- Frying Manchurian balls
2- Frying Mushrooms and Baby corns
3- Take the juice from squeezed vegetables which was kept aside while making Manchurian balls. Add half cup water to this juice and mix cornflour, red chilly sauce, green chilly sauce, vinegar, soy sauce and ketchup to make a mix. Keep this spice mix aside to add to the gravy

DIRECTIONS TO MAKE MANCHURIAN BALLS

1- Take a mixing bowl and add all the ingredients (written under INGREDIENTS REQUIRED FOR THE MANCHURIAN BALLS)
except cooking oil

2- Squeeze out extra moisture from the dough. Keep this veggie juice aside for later use.

3- Mix all the ingredients well and refrigerate the dough to set for 10-15 minutes

4- Next, keep a kadhai with oil on the medium flame to heat. In the meantime make lemon sized balls with the dough

5- Deep fry all the balls golden brown at medium heat. When done, take them out on an absorbent paper to soak the extra oil

DIRECTIONS FOR MANCHURIAN

1- Heat oil in a saucepan and add chopped ginger and garlic. Saute for a second. Next, add chopped onions, spring onions and capsicum. Stir fry them at high flame for a few seconds. Avoid burning as burnt veggies taste awful

2- Next, add salt, pepper powder, red chilly powder and the spice mix which was prepared beforehand.


3- Next, add more water as required for the gravy. Now add fried mushrooms and baby corns Bring this to boil at high flame first and then simmer for 10 minutes. This will help to tenderize the veggies. Switch off the flame now

4- Add Manchurian balls to the gravy and leave covered and undisturbed. The balls will absorb the flavours from the gravy

5- Serve the MIX VEG MANCHURIAN GRAVY with HAKKA NOODLES OR CHINESE FRIED RICE

NOTES

  • I had deep-fried mushrooms and baby corn slices. This process is optional, one can add these goodies raw or pan-fried

YOU MIGHT ALSO LOVE SOME MORE INDO-CHINESE FLAVOURS

MIX VEG CURRY (INDO-CHINESE STYLE)

MUSHROOM CHILLI

INDO-CHINESE STYLE MUSHROOM CURRY

CHILLI PANEER

CHILLI CHICKEN

CHINESE FRIED RICE

EGG FRIED RICE