Non-Fried Vegetable Manchurian
A perfect accompaniment to Fried Rice and Noodles; Vegetable Manchurian is made by dunking mixed vegetable balls in a soy sauce based gravy. This recipe is non-fried and yet it is easy to make and super addictive!
Servings: 4
Calories: 265kcal
Ingredients
For the Vegetable Balls
- 1 medium carrot
- ¼ medium cabbage
- 8-10 green beans
- 3-4 florets cauliflower
- 3-4 stalks scallions
- 3 slices bread
- ¼ cup water
- 1¼ teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon chili sauce
- 1 teaspoon salt
- ½ teaspoon pepper powder
- 2 tablespoon corn starch
- 3-4 tablespoon oil (to cook)
For the Gravy
- 5-6 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 green chili (minced)
- ½ medium onion
- ¼ medium green pepper
- 1½ tablespoon sesame oil
- 1 teaspoon dark soy sauce
- ½ teaspoon vinegar
- ¾ teaspoon chili sauce
- 1 teaspoon salt
- ½ teaspoon pepper powder
Toppings
- 3-4 stalks scallions
- 3-4 stalks cilantro
Instructions
- Prepare all the vegetables. Peel the ones that need to be peeled and mince them all. Place all the vegetables in a large bowl.1 medium carrot, ¼ medium cabbage, 8-10 green beans, 3-4 florets cauliflower, 3-4 stalks scallions
- Add salt, pepper and sauces.1¼ teaspoon soy sauce, 1 teaspoon vinegar, 1 teaspoon salt, ½ teaspoon pepper powder, 1 teaspoon chili sauce
- Mix everything well.
- Then soak the bread slices in some water for 5 seconds and remove.3 slices bread
- Add the crumbled bread and corn starch to the bowl.2 tablespoon corn starch
- Bring everything together; add some water if required and make a dough consistency mixture.
- Then divide the mixture into equal size balls and set aside.
- Heat a paniyaram stand and add some oil in each of the cavities.3-4 tablespoon oil
- Then place a manchurian ball in each cavity.
- Cook all the balls evenly till crisp.
- Then turn them over and crisp on all sides.
- Remove from the paniyaram stand and keep ready.
- Add corn starch, seasonings and sauces with water to a bowl.2 tablespoon corn starch, 1 teaspoon dark soy sauce, ½ teaspoon vinegar, ¾ teaspoon chili sauce, 1 teaspoon salt, ½ teaspoon pepper powder, ¼ cup water
- Make a smooth slurry and set aside.
- In a pan heat sesame oil.1½ tablespoon sesame oil
- Once hot add the garlic, ginger and green chili.5-6 cloves garlic, 1 inch ginger, 1 green chili
- Sauté till they are cooked. Then add the onions and peppers.½ medium onion, ¼ medium green pepper
- Cook till they are soft.
- Next add the prepared slurry and mix well on low flame.
- Cook everything till the corn starch starts to thicken and become glossy. Add some more water if required.
- Once the gravy is bubbly and well cooked, turn down the flame.
- Then add the manchurian balls and mix gently.
- Serve topped with scallions with your choice of fried rice, quinoa or noodles.3-4 stalks scallions, 3-4 stalks cilantro
Video
Notes
- Mince or grate the vegetables evenly. That way they all blend well together and we get evenly shaped balls.
- Also, the vegetables are easy to change up. Use the ones you have and leave the ones you do not have. Cabbage, broccoli, cauliflower, carrots, peas, peppers, onions and beans all work well for the recipe.
- Moreover, the same recipe works for frying as well. Simply make the balls and deep fry them till golden brown. Remove from the pan and drain well. Then add to the gravy.
- It is easy to make the manchurian balls and chop everything for the gravy ahead of time. Simply make the gravy just before serving and enjoy it warm!
- Moreover, the same gravy can be used in so many other recipes. Simply sauté some vegetables and add them for a delicious Indo-Chinese gravy. Also, some soft tofu, fried tofu or sautéed paneer works to add in the same gravy.
- Bread is the key ingredient in the recipe. It works brilliantly to absorb all the moisture from the vegetables and sauces. However, given that the recipe has bread, add the balls to the gravy just before serving. Else they will absorb the moisture from the gravy and start to disintegrate.
- I do not use any MSG (aji no moto) in this Manchurian recipe. Add a pinch if you desire in the gravy. The taste changes slightly but not significantly.
- Given that this is an Indo-Chinese recipe, I like to use all the sauces from Chings Secret and not the traditional Chinese brands for more authentic taste and flavor.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Sodium: 1545mg | Potassium: 335mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3161IU | Vitamin C: 37mg | Calcium: 86mg | Iron: 2mg