Veg Manchurian is a typically Indian hybrid chinese dish... as far as I know the Chinese have NO dish by the name of Manchurian in China...
So I guess its an invention of the indian palate and has now become a staple in any chinese dinner that one hosts or on the menu of most chinese eating joints in India.
The variations are many... You can substitute the deep fried balls with chicken in egg and cornflour batter, deep fry and then submerge it in the manchurian sauce... it becomes Chicken Manchurian.
Cauliflower florets dipped in the egg-cornflour batter and deep fried becomes Gobhi Manchurian...
The one that I am showing you is Mix Vegetable Manchurian in a spicy, tangy sauce.
I hope you enjoy making it...
In summer I substitute the mix veggie balls with balls made of grated bottle gourd or in Indian terms-"lauki koftas" and the kids relish it... because otherwise they do NOT touch the healthy bottle gaurd (lauki) in any other form.
Ingr. for the veggie balls:
1 cup chopped cabbage-finely
1 cup finely grated carrot
1/2 cup finely chopped bell pepper (any color)
1/4 cup finely chopped green part of the spring onions.
1/2 cup finely grated cauliflower
3 tbsp flour/maida
2 tbsp cornflour
salt and pepper to taste.
1-Mix all the ingredients well, set aside for a few minutes.
2- Form small balls and deep fry them at medium heat, they should be golden brown and not too brown- makes about 12-14 balls
3- Drain them on a kitchen towel and keep aside.
Ingr. For the sauce:
1 tbsp oil
1 tbsp ginger grated
1 tbsp garlic crushed and chopped coarsely
2 green chillies finely chopped
2 or 3 tbsp whites of spring onion
1 tbsp tbsp soya sauce
1 tbsp vinegar
2 tbsp tomato sauce
1.25 cup vegetable stock or water
1 tbsp cornflour dissolved in 3 tbsp water
salt to taste
1/2 tsp pepper powder
1/2 tsp sugar
2 tbsp finely chopped greens of a spring onion for garnishing
P.S- I DONT use MSG (monosodium glutamate) in my chinese dishes...
you can use if you so desire, but its not good for health.
Instructions for the sauce:
1- Heat the oil, add the whites of the onions, ginger and garlic, chillies, and saute on high flame till fragrant but not brown
2- Add the water or vegetable stock, soya sauce and vinegar, and simmer for a couple of minutes
3- Add the cornflour paste and tomato sauce, salt and sugar... give a boil (or till the sauce starts coating your spoon)
If its too thick for your taste, add some more water,
If its too thin a consistency- add some more cornflour paste.
4- Now add the vegetable balls and simmer in the sauce for another couple of minutes.
5- Serve garnished with finely chopped spring onion greens.