No-Fry Vegetable Dry Manchurian
Ingredients
Manchurian balls
- 2 cups finely chopped mixed vegetables (cabbage, carrot, french beans, capsicum, onion, garlic, ginger, green chili)
- Salt (to taste)
- Soya sauce (to taste)
- Black pepper (to taste)
- 2 tablespoons maida
- 1 tablespoon corn flour
Gravy
- Oil (for cooking)
- Onion (chopped)
- Garlic (chopped)
- Ginger (chopped)
- Green chillies (chopped)
- Salt (to taste)
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 2 teaspoons red chilli sauce (optional)
- 2 tablespoons tomato ketchup (alternative to chilli sauce)
- Water (as needed)
- 1 teaspoon corn flour (diluted)
Garnish
- Spring onion (chopped)
- Coriander (chopped)
Preparation
Finely chop the mixed vegetables using a chopper or by hand.
Add salt, soya sauce, and black pepper to the chopped vegetables and mix well.
Add 2 tablespoons of maida and 1 tablespoon of corn flour to the mixture for binding and mix thoroughly.
Shape the mixture into balls and cook them in an appe pan until done.
For the gravy, heat oil in a pan.
Add chopped onion, garlic, ginger, and green chillies to the pan along with some salt and cook them.
Add 2 tablespoons of soy sauce and 1 teaspoon of vinegar to the pan.
Optionally add 2 teaspoons of red chilli sauce or 2 tablespoons of tomato ketchup and mix well.
Add some water to the gravy mixture and bring it to a boil.
Once boiling, add 1 teaspoon of diluted corn flour and stir.
Cook the gravy for 5 more minutes until it thickens.
Turn off the heat and add the cooked manchurian balls to the gravy.
Toss the balls well in the gravy to coat them evenly.
Garnish the dish with chopped spring onion and coriander.
Tips
Adjust the quantity of maida and corn flour based on the moisture content of the vegetables.
Manchurian balls can be deep-fried as an alternative to using an appe pan.
