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Vegetable manchurian gravy recipe

by Jeyashris Kitchen
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vegetable-manchurian-gravy
     Vegetable manchurian is one which i wanted to try after tasting in a restaurant but somehow i had a feeling that it is slightly tricky and complicated and when i tried this yesterday for lunch i felt that it is an easy one to make and they came out very perfect but somehow i couldn’t get the color of the machurian gravies served in restaurants. that may be because of addition of any food color or too much of soy sauce. But I can say that turned out very well and the taste was very nice when we had with Vegetable Fried Rice.
manchurian
INGREDIENTS
FOR VEGETABLE BALLS:(yields 12 balls)

MIXED VEGETABLES*(FINELY CHOPPED) 2 CUPS
ALL PURPOSE FLOUR 4 TBLSP
GARLIC 2 PODS(FINELY CHOPPED)
GREEN CHILLI 2 NO.(FINELY CHOPPED)
GINGER 1/2 TBLSP(GRATED)
SALT AS NEEDED
OIL FOR DEEP FRYING

*I used carrot, cauliflower, baby corn and cabbage.

  • Grate the carrots,and cauliflower.
  • Mix all the ingredients in the above table except oil in a wide bowl.
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  • Heat oil in a kadai and make small balls out of the vegetable mixture and deep fry the balls.
  • Do not add too much at a time.
  • The water oozes out from the veggie is enough to bind and make a ball.
  • If it is too dry then sprinkle  -2 tsp of water.
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  • When it becomes golden brown take out from oil and drain in a kitchen towel. Always fry the balls in a medium flame. If the flame is too high, then the vegetables will not get cooked inside..
  • If it is too low, then will absorb oil.

manchurian
For gravy|sauce

GARLIC(FINELY CHOPPED) 2-3 PODS
GINGER(GRATED) 2 TSP
GREEN CHILLI(FINELY CHOPPED) 2 NO
CAPSICUM (FINELY CHOPPED) 2 TBLSP
OIL 1 TBLSP
SUGAR 2 TSP
SOY SAUCE 2 TBLSP
TOMATO KETHCUP 1 TBLSP(OPTIONAL)
ALL PURPOSE FLOUR 1 TBLSP
WATER 2 CUPS
  • In a sauce pan, add oil and add the garlic, ginger,green chili.
  • Saute in a medium flame for a minute and add sugar to it.
  • Saute it till the sugar turns light brown(this will give a nice taste)
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  • Now add the capsicum and saute for a few minutes . Ensure that it should not be overcooked.
  • Now mix the water with all purpose flour and pour it in the sauce pan.
  • check for salt and boil in a low flame till the sauce slightly thickens.Add Soya sauce to this now.
  • Add tomato ketchup (if adding)at this stage and mix well.
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  • actually i didn’t add the tomato ketchup while making the sauce. But when i was about to click the pictures i somehow felt that the colour is too pale and added again. But i can say , both the versions turned out yummy.
  • Add the balls before serving.
  • I have heard that these balls will break if they stay longer in the gravy, and i wanted to try out.
  • I took out a portion of gravy and dunked 3 balls in the gravy and this lasted for more than 8 hours without any breaks.

veg manchurian

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47 comments

RENU March 12, 2012 - 12:13 am

hi jeyashri
how come u make recipes so perfect?this s yummy…looks G8.iam happy iam the first to comment on ur recipe.

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admin March 12, 2012 - 12:58 am

thanks renu for ur compliments.

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Rekha shoban March 12, 2012 - 12:15 am

wow!!jeya manchurian looks delicious…..perfect veg. balls..superb click and presentation!

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Hamaree Rasoi March 12, 2012 - 1:34 am

You are right jetashri, in restaurants people do use a lot of color and dark soya sauce for manchurian dishes. The dish looks yummy and perfect.

Deepa
Hamaree Rasoi

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Chitra March 12, 2012 - 1:39 am

It looks yummy. i too have this in my archive. I usually add so much of tomato sauce to get the color 😉

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Saraswathi Iyer March 12, 2012 - 1:49 am

Yummy and I love the deep fried balls. Nice one.

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Anu March 12, 2012 - 1:56 am

Looks lovely. Yum Manchurian.

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RAKS KITCHEN March 12, 2012 - 2:04 am

I loved the one we had in Mayura, but never tried my own, looks mouthwatering 🙂

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Hema March 12, 2012 - 2:12 am

Looks awesome Jeyashri, eppozhudum pol kalkkal..

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Sobha Shyam March 12, 2012 - 2:15 am

very tempting and yummy manchurian..

Join the Just "4" Fun event 🙂

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Lavi March 12, 2012 - 4:16 am

love these veg manchurian balls jeyashri! but never attempted! will try!
Superb Pictures!

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Prathibha March 12, 2012 - 4:29 am

very delicious n yummy manchurian gravy…loooks yumm

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Roshu March 12, 2012 - 5:23 am

Hmmm hmmm yummy manchurian…..restaurant type

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Purabi Naha March 12, 2012 - 9:19 am

Loved the recipe and the photograph!! You are so talented!http://cosmopolitancurrymania.blogspot.com

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Vimitha Anand March 12, 2012 - 9:58 am

Love this with fried rice. Perfectly done

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faseela March 12, 2012 - 10:36 am

yummy n perfect manchurian………

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Spice up the Curry March 12, 2012 - 11:48 am

You are right. restaurant people may adding food color to gravy. your version looks wonderful and it turned out perfect.
SPICE UP THE CURRY

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Debs @ The Spanish Wok March 12, 2012 - 12:06 pm

Oh Yum, this looks and sounds sooooo delicious, thanks for sharing.

You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

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Home Cooked Oriya Food March 12, 2012 - 12:53 pm

I love these in restaurants. Never tried them at home… looks restaurant made – perfect! I like this color better!

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Aarthi March 12, 2012 - 2:11 pm

wow..awesome recipe

Aarthi
http://www.yummytummyaarthi.com/

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Aruna Manikandan March 12, 2012 - 2:28 pm

looks perfect and delicious dear 🙂
pretty clicks jeya!!!

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San March 12, 2012 - 4:15 pm

That's a wholesome and rich dish jeyashri. Iam really feeling hungry, cannot take my eyes off it.

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Achu's Amma's Kitchen March 12, 2012 - 6:39 pm

yummy delicios and perfectly done dear…

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Laavanya March 12, 2012 - 7:31 pm

Craving for some of this tasty manchurian right now…

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Shabitha Karthikeyan March 13, 2012 - 4:11 am

Looks so homey and nice !!!

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Torviewtoronto March 13, 2012 - 4:25 am

lovely looks wonderful to serve as a side dish

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Kalpana Sareesh March 13, 2012 - 5:45 am

yummy yummy looks too good!!

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Sriya March 13, 2012 - 4:24 pm

very yummy and nice presentation …love to have it.
http://www.sriyafood.blogspot.com

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Padhu March 14, 2012 - 10:05 am

Looks yummy and delicious.
Padhuskitchen

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Santosh Bangar March 14, 2012 - 6:47 pm

healthy yummy sandwitch

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Madhavilatha September 18, 2012 - 12:22 am

hello jayashree ,i like the way most of your recipes are explained and depicted…you have talked of when to add the tomato ketchup in this recipe..but i am not sure at what point i need to add the soya sauce..it is mentioned in the ingredients but not in the method of preparation.could someone help….

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Madhavilatha September 18, 2012 - 12:24 am

soya sauce is mentioned in the ingredients…but at what point is this added to the gravy?Tomato ketchup has been explained in the method though.

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admin September 18, 2012 - 4:09 am

Hi,
Somehow it got missed. Thanks for the query. I have updated in the recipe now. You can add after adding the gravy thickens.

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Karan Fagne April 20, 2013 - 4:10 am

wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe

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admin April 20, 2013 - 4:50 am

Thank u so much

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mona patel May 31, 2013 - 1:06 pm

very nice dear.. Nicely teaching us.. I like it..

check it mine also..

recipe of vegetarian manchurian dry with gravy

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Ramya Aravind August 22, 2013 - 8:33 am

can we add spring onion to this gravy…..? suggest please….

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jeyashri suresh August 22, 2013 - 1:16 pm

Yes,you can add if you want

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Kajal Patel August 31, 2013 - 2:58 pm

Hats off to ur creativity dear… U cook so well n made me more interested in cooking….. Tysm

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Debu.. October 21, 2013 - 6:04 am

Hello jeya..I regularly checkout ur blog n it inspires me to cook yummy food …i husband likes dishes made from ur recipes…thankuu so much..keep posting yummy recipes with tempting pictures…

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Prashi March 24, 2015 - 12:00 pm

I tried this recipe…. Came out so good and yummy…. Thank you so much

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Punita Khanna June 29, 2016 - 4:11 am

Can u tell me the brand name of all sauces u used in this recipe.

If I don't add cornflour or flour to thicken the gravy will it b ok

As balls will also suck the gravy.

Can u guide me on this.

For Some guests want to make this dish. So will put the balls before .if the balls remain in gravy for Long they r going to reduce the gravy level so asking u.

Thanks,

Punita

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jeyashri suresh June 30, 2016 - 1:54 am

Hi punitha,
I used light soya sauce fair price brand sauce in this recipe, but you can use dark one to get the colour. I used heinz brand for the ketchup. Addition of corn flour only makes the gravy thick. If you are so particular, replace with 1 tsp of rice flour. Yes the gravy will be reduced if you put it for a long say more than 4 hours, so better put it 2 hours before.
Feel free to ask me any other questions. Thanks

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Punita Khanna July 2, 2016 - 2:20 pm

So rice flour is a better substitute than cornflour.p?
By using rice flour the gravy will remain fine and not thick?
Just tell me a bit more on this.

Thanks

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jeyashri suresh July 11, 2016 - 2:50 am

YEs punitha, but do not add more rice flour as it will spoil the taste of the gravy. It will remain thick if you add rice flour. Sometimes when we make sambar and if turns out watery, we will make a paste of rice flour and add to it while boiling, the same technique works for this too.

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