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.
INGREDIENTS FOR VEGETABLE BALLS:(yields 12 balls)
MIXED VEGETABLES*(FINELY CHOPPED)
ALL PURPOSE FLOUR
2 PODS(FINELY CHOPPED)
2 NO.(FINELY CHOPPED)
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.
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.
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.
GREEN CHILLI(FINELY CHOPPED)
CAPSICUM (FINELY CHOPPED)
ALL PURPOSE FLOUR
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)
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.
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.