A hearty fusion of Indian and Chinese flavors, Indo-Chinese cuisine originated in Kolkata that is one of the easiest cities to reach from Mainland China. The food is an adaptation of Chinese seasonings and cooking techniques to suit the Indian palate. One of the popular dishes is vegetable Manchurian. This delectable dish is made from succulent deep-fried veggie balls simmered in a rich sauce that has a perfect balance of savory, sweet, sour, and spicy flavors. The veggie balls can either be served dry or in the sauce while the sauce can range from mildly spicy to fiery depending on the preference. This dish is a famous bar snack but it also works perfectly as an appetizer or a main dish. The best thing is you can whip up this dish in a flash. In traditional recipes, the veggie balls are either a cauliflower-based or a cabbage-based mixture but this recipe uses both cauliflower and cabbage along with other vegetables. This vegetable Manchurian is a perfect meatless dish paired with rice or bread. It can also be tossed with pasta or Asian noodles.
• 1 medium carrot, peeled and sliced
• 10 green beans, cleaned and cut into bite-sized pieces
• ½ green capsicum, diced
• ½ cup of cauliflower florets
• ½ cup of chopped cabbage
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp salt or according to taste
• 2 tsp black pepper powder
• oil for deep-frying
• 2 tbsp oil
• 1 tbsp chopped garlic
• 2 tbsp chopped spring onions (white parts only)
• ½ onion, chopped
• ½ green capsicum, chopped
• 2 tbsp tomato sauce
• 2 tbsp chili sauce
• 1 tsp soy sauce
• 1 tsp black pepper
• 1 tsp salt
• chopped spring onions (green parts)
This recipe takes about 30 minutes to make. Serves 4.
Put carrots, green beans, capsicum, cauliflower, and cabbage in a food processor.
Blend until they are finely chopped.
Transfer the chopped up vegetables in a large mixing bowl.
Add all-purpose flour, cornstarch, salt, and black pepper, then mix well.
With clean hands, shape the veggie mixture into small balls.
Heat oil in a pan over medium heat.
Fry veggie balls in batches until golden brown.
Place the fried veggie balls on a plate lined with a paper towel to drain excess oil.
Set aside while you prepare the sauce.
Heat oil in a separate pan over medium heat.
Add garlic, spring onions, onion, and capsicum and sauté for about 1 to 2 minutes.
Pour in tomato sauce, chili sauce, and soy sauce.
Stir-fry for about 1 minute.
Add salt and pepper, then mix.
Add in the fried veggie balls and toss well.
Once all the veggie balls are coated with the sauce, turn the heat off.
Transfer to a serving dish, then garnish with chopped spring onions.
Ideas And Tips:
Make sure to use enough oil for deep-frying. If you use less oil, the veggie balls will absorb more oil.
Make sure to fry on medium heat. If the oil is too hot, the veggie balls will quickly brown outside but still be raw inside.
images – https://www.youtube.com/watch?v=4iFNUbi9OrU