Vegetable Manchurian (Serves 5-6)

For the vegetable balls

Cabbage 1 cup, finely chopped
Carrot 1 medium, finely chopped
Green beans 5-8 nos, finely chopped
Onion ¼ cup, finely chopped
Celery ¼ cup, finely chopped
Spring onion 2 TBSP, finely chopped

Other ingredients

Green chilly 1no, slit
Ginger and garlic 1 tsp, finely chopped
Pepper powder ½ tsp
Cooked white rice ½ cup, mashed
Corn flour 2 TBSP
Salt as needed

For the gravy

Onion ¼ cup, cut into small cubes
Ginger 2 tsp, finely chopped
Garlic 1 TBSP, finely chopped
Green chilly 1 no, finely chopped
Pepper powder ¼ tsp
Spring onion 1 TBSP
Sugar ¼ tsp
Soy sauce 3 TBSP
Chilly sauce 2 TBSP
Corn flour 1 TBSP dissolved in ½ cup water
Vegetable oil to deep fry + 1 TBSP
Salt as needed

Preparation

Using a food processor, finely chop all the vegetables. Transfer this onto a pan and add about ¼ cup water and cook covered for about 10 minutes at low to medium heat. Switch off flame and allow to cool. Once cooled, Squeeze out the juices from the steamed vegetables using a cheese cloth. Transfer the dry vegetables onto another pan and save the broth for later use in the gravy.

To the vegetables, add green chilly, ginger, garlic, pepper powder, cooked rice, corn flour and salt. Mix well to combine using your palm. Now make small balls out of this mixture and roll them in corn flour to hold its shape. Deep fry these balls until golden brown. Drain excess oil onto a paper towel.

Heat 1 TBSP oil in a pan at medium heat. Add chopped ginger, garlic, onion and green chilly. When the onion turns translucent add pepper powder, soy sauce, chilly sauce, 1 TBSP chopped spring onions and sugar. Mix well and add the vegetable broth. Boil the gravy. Add corn flour in water, for about 3 TBSP. When the gravy starts to thicken, add the fried vegetable balls. Mix well and switch off flame. Garnish with chopped spring onion. Serve hot with fried rice or even white rice.

Recipe courtesy : Vah chef, Sanjay Thumma

Cheers!!!
Suji