Try this Vegetable Manchurian Gravy Recipe.
- 1 cups - finely chopped cabbage
- 1 cups - finely chopped carrot
- 1 cup - finely chopped beans
- 1/2 cup - finely chopped capsicum
- 1/2 cup - finely chopped spring onions
- 1/2 cup - maida/plain flour
- 2 tbsp - corn flour
- 1/2 tbsp - finely chopped garlic
- 1/2 tsp - freshly crushed black pepper
- 2 tbsp - corn flour
- to taste - salt
- 2-3 tbsp - water (if required)
- to deep fry - oil
- 2 tbsp - oil
- 1/2 cup - chopped spring onions
- 1 tbsp - finely chopped garlic
- 1 tbsp - finely chopped ginger
- 1 - finely chopped green chili
- 1 tsp - pepper powder
- 2 tbsp - soya sauce
- 2 tbsp - chilli tomato sauce
- 1/2 tbsp - vinegar [optional]
- 1 tbsp - corn flour
- 1 cup - water
- to taste - salt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 to 5 (59g)
- Sodium 2.37000000200348 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients : 1 cups - finely chopped cabbage, 1 cups - finely chopped carrot, 1 cup - finely chopped beans, 1/2 cup - finely chopped capsicum, 1/2 cup - finely chopped spring onions, 1/2 cup - maida/plain flour, 2 tbsp - corn flour, 1/2 tbsp - finely chopped garlic, 1/2 tsp - freshly crushed black pepper, 2 tbsp - corn flour, to taste - salt, 2-3 tbsp - water (if required), to deep fry - oil, 2 tbsp - oil, 1/2 cup - chopped spring onions, 1 tbsp - finely chopped garlic, 1 tbsp - finely chopped ginger, 1 - finely chopped green chili, 1 tsp - pepper powder, 2 tbsp - soya sauce, 2 tbsp - chilli tomato sauce, 1/2 tbsp - vinegar [optional], 1 tbsp - corn flour, 1 cup - water, to taste - salt
Shredding and salting the root vegetables removes excess water before binding, ensuring the formed balls retain their structural integrity during frying instead of dissolving in the oil. Finely chop cabbage, carrots, and beans to uniform dimensions so the mixture distributes evenly when mixed with plain flour and corn flour.
Maintain hot oil around 375 degrees Fahrenheit for frying the vegetable balls, dropping them in small batches to prevent the oil temperature from dropping drastically. Overcrowding the pan cools the cooking medium, causing the balls to absorb excess fat and disintegrate before forming a crisp exterior crust.
Starch selection dictates the final gloss and viscosity of the sauce, where dissolving corn flour thoroughly in cold water before adding it to the simmering pan prevents stubborn lumps. Stir continuously for sixty seconds after pouring the slurry into the soy and chili mixture to achieve an even, translucent sheen.
Scaling this formulation up or down requires keeping the ratio of binding flour to moisture strictly proportional, though doubling the batch means frying in four separate rounds rather than two to preserve oil heat recovery.
