Vegetable Manchurian

Wednesday, February 13, 2013

Vegetable Manchurian





Vegetable Manchurian

by Aparna Anurag Updated February 7,2014

Preparation Time: 30 min
Cook Time: 45 min
Total Time: 1 hr 10min
Recipe type:Vegetarian Recipe
Cuisine: Indian
Serves: 2-3
Author: Aparna Anurag

Ingredients:


For The Vegetable Balls
  1. 3 cups finely chopped cabbage
  2. 1 1/4 cups carrot , grated
  3. 1/2 cup chopped onions
  4. 2 tbsp cornflour
  5. 5 tbsp plain flour (maida)
  6. 3 to 4 clove of garlic (lehsun) , finely chopped
  7. 1 slit green chilli , finely chopped
  8. salt and freshly ground black pepper powderto taste
  9. oil for deep-frying
For The Sauce
  1. 1 tbsp garlic (lehsun) , finely chopped
  2. 2 tsp finely chopped green chillies
  3. 2 tsp finely chopped ginger (adrak)
  4. 1 cup clear vegetable stock or water
  5. 1 tbsp soy sauce
  6. 1 tbsp cornflour mixed with 1 cup of water
  7. 2 pinches of sugar
  8. 2 tbsp oil
  9. salt to taste


Instructions:



For the vegetable balls




1.Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl. Mix well.
2.Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.



3.Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

           




For the sauce

1.Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.



2.Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.
3.Just before serving, put the vegetable balls in the sauce and bring to a boil.
2.Serve hot.