Vegetable Manchurian With Gravy

The first time I tried Vegetable Manchurian was in India as a little kid, and it left a lasting impression. This dish perfectly combines the best of Indian and Chinese cuisine – crispy, deep-fried veggie balls, loaded with a mix of chopped vegetables, all coated in a savoury, spicy-sweet sauce. It’s a great way to enjoy your veggies!

INGREDIENTS

For the Manchurian Balls

• 5 Cups Finely Chopped Cabbage
• 3 Large Grated Carrots
• 1 Finely Diced Onion
• 1/2 Cup Spring Onions (I used coriander as a substitute)
• 6 Tablespoons Flour
• 6 Tablespoons Cornstarch
• 6 Tablespoons Chilli Sauce
• 1 Tablespoon Salt

For the Sauce

• 6 Cloves Garlic
• 3 Sliced Green Chillies
• 1/2 Cup Red & Yellow Bell Peppers
• 1/2 Teaspoon Ground Black Pepper
• 2 Tablespoons Vinegar
• 3 Tablespoons Soy Sauce
• 6 Tablespoons Chilli Sauce
• 6 Tablespoons Tomato Sauce
• 1/2 Cup Water
• 1/2 Teaspoon Salt
• 1 Teaspoon Cornstarch mixed with 3 tablespoons of water
• Coriander for garnish

METHOD

1. Mix together finely chopped cabbage, grated carrots, diced onions, and spring onions (or coriander).
2. Add chilli sauce, flour, cornstarch, and salt to the veggie mixture. Combine until it forms a round ball. You may need extra flour and cornstarch if the mixture isn’t forming balls.
3. Shape the mixture into small round balls (like meatballs) and refrigerate for an hour to firm up.
4. Shallow fry the veggie balls until they turn golden on both sides.
5. For the sauce, heat a pan and add chillies and garlic. Sauté with onions and peppers, then sprinkle with black ground pepper.
6. Combine all the sauces and add them to the pan. Mix well, add water, and let the sauce simmer. Feel free to adjust the sauce as you prefer.
7. Next, stir in the cornstarch mixture to thicken the sauce slightly.
8. Add the Manchurian balls to the sauce and coat them thoroughly.
9. Garnish with coriander and serve with fresh naan or roti.