Monday, 13 July 2009

Vegetable Manchurian

Preperation time: 35 min | Cooking time: 45 min

Indian vegetables are not a common commodity available here in Glasgow. I try to make the best out of the ones easily available and that's how this delicacy came into the menu.

For vegetable balls

Finely chopped cabbage-1cup
Grated carrot-1/2cup
Chopped garlic-1tsp
Chopped green chilli-1tsp
Refined flour (maida)-2tbsp
Corn flour-1tbsp
Salt to taste
Oil for frying

For sauce
Finely chopped garlic-1tsp
Finely chopped ginger-1 1/2tsp
Green chilli-1tsp
Soya sauce-1tbsp
Vegetable stock or water-1cup
Chopped spring onions-1tbsp
Chilli sauce-1tsp
Corn flour-1tsp
Salt to taste

Take a bowl, mix the grated cabbage and carrot with a little salt and keep it aside for about 15 minutes. Now squeeze the water out from this mixture and add the remaining ingredients. Make small balls out of this and deep fry them until brown. (the water can be used as the stock for the sauce). If the mixture is sticky, add corn flour to make it firm.

Heat oil in a pan and chopped ginger, garlic and green chilli and saute on high flame for 2 minutes. Now add the sauces and the stock, bring it to boil. At this stage add the vegetable balls and mix well. It can be relished at this stage as a dry manchurian. For the gravy, mix corn flour to a cup of water and add. When it starts boiling mix it well and garnish with spring onions.It goes well with fried rice or noodles.


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