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Mixed Vegetable Manchurian

Deep fried mixed vegetable balls cooked in a gravy made with oriental sauces – an Indo-Chinese street food staple. Deep fried mixed vegetable balls cooked in a gravy made with oriental sauces – an Indo-Chinese street food staple. Dry Veg Manchurian is an Indo-Chinese dish made of deep fried mixed vegetable dumplings tossed in spicy Chinese sauces.

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Mixed Vegetable Manchurian
Main Ingredients Cabbage, Carrot
Cuisine Indo-Chinese
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Mixed Vegetable Manchurian

  • 1 medium Cabbage grated
  • 1 medium Carrot grated
  • 8-10 French beans finely chopped
  • 3 medium Spring onions with greens finely chopped
  • 1 medium Green capsicum finely chopped
  • to taste Salt
  • 1/4 cup Refined flour (maida)
  • 1/4 cup Cornflour/ corn starch
  • to deep fry Oil
  • Sauce
  • 2 tablespoons Oil
  • 4-6 cloves Ginger finely chopped
  • 2 inch stick Celery finely chopped
  • 3 Green chillies finely chopped
  • 2 tablespoons Soy sauce
  • 1 teaspoon Sugar
  • 1/4 teaspoon MSG
  • to taste Salt
  • 2 1/2 cups Vegetable stock
  • 3 tablespoon Cornflour/ corn starch
  • 1 tablespoon Vinegar

Method

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  1. Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
  2. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.
  3. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.
  4. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more.
  5. Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.
  6. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens

Nutrition Info

Calories 863
Carbohydrates 107.5
Protein 22.3
Fat 37.8
Other Fiber 31.2gm
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