Wednesday, September 8, 2010

Vegetable Manchurian from Nani's Wok

For sworn non-vegetarians like myself, its a big relief to find a vegetarian recipe which is a delight to make and eat. It has a unique, tangy gravy with Manchurian balls made with cabbage and carrots.

Here goes.

Ingredients

1 medium to small sized fresh cabbage
2 tender carrots
1 tabspoon grated ginger
Chopped coriander leaves
Chopped green chillies
1 large onion - chopped into cubes
1 green capsicum - chopped into cubes
1 cup tomato puree
3-4 cloves of garlic - chopped.
2 tabspn Cornflour
1 tbspn Plain flour
2-3 tabspoon Ketchup
2 tbspn Light Soya sauce
Few drops of dark soya sauce
Salt
Sugar
Black pepper
Oil for frying.


How to Make

Grate the cabbage and the carrot and rub salt on this mixture. Set aside for 15 mins. It will release water. After 15 mins, squeeze out the water ( which u can use later in the gravy ). Now put in grated ginger, 1 tspn green chilly (optional ) and 1 large spoon of coriander leaves. Add cornflour and flour both ( this is my mom's special tip to ensure that the manchurian balls dont become too sticky ). Add Salt and some sugar. And mix with hand.
Scoop out balls and put in the fridge for 20 mins. Take out and fry into manchurian balls.

The Gravy
In a hot wok, heat oil. Put in the diced onions and capsicums ( you can add red ones as well if you want ). Fry well. Put in some green chillies chopped ( as per taste )
and enough chopped garlic. Saute well.
Put the tomato puree and well as the tomato ketchup.
Saute in low for a while.
Now add black pepper powder, salt to taste and some sugar.
Add in the soya. The dark soya is only optional.
Put in hot water depending on your requirement for gravy. Some of the gravy is absorbed by the balls so have enough.
Simmer for 1-2 mins.
Add in the some cornflour diluted in water to thicken the gravy. Simmer for 1-2 mins and its done.
Garnish with spring onions.

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