This is a spicy Indo Chinese recipe which I really like as one can adjust flavourings and thickness of gravy to individual choice and it tastes great any which way you adjust the flavourings. The basic recipe is very easy, its just the cutting and mincing of vegetables that takes up maximum time.
For the veg manchurian balls
- 1/2 cup very finely chopped(minced) cabbage
- 1/2 cup grated carrot
- 1/4 th cup very finely chopped(minced)cauliflower
- 2 tbsp cornflour (approximately)
- 2 tbsp refined flour/ maida (approximately)
- 1 tsp finely chopped garlic
- 1 green chilli chopped fine
- 1/2 tsp dark soya sauce
- 1/2 tsp crushed black pepper powder
- Salt to taste
For the sauce:
- 3 bulbs of thinly sliced spring onion whites
- 2 1/2 tbsp very finely chopped garlic (Use garlic as per your choice. I like the flavour so added more)
- 2 tbsp very finely chopped ginger
- 3 to 4 slit green chillies(adjust to individual taste)
- 1 tsp crushed black peppercj
- 1 to 1 1/2 tbsp dark soy sauce
- 1 tbsp cornflour mixed in a little water to form a slurry
- 1 1/2 cups water (approximately or as per consistency required)
- Salt to taste
- Finely chopped spring onion greens for garnishing
For the veg balls
- In a bowl add cabbage, carrots, cauliflower, garlic,chilli,pepper,salt, soysauce,cornflour,maida, mix well and shape into small balls. You could sprinkle a bit of water only if necessary to get the mix together, if you are not able to bind the mix. Deep fry these balls in hot oil over medium flame till golden brown. Drain on absorbent paper.
For the sauce :
- Heat oil in a wok over high flame, add ginger, garlic, green chillies and stir-fry. Add spring onion whites and toss well. Add salt, pepper, dark soy sauce, water, stir well, then add cornflour slurry a little at a time to get the consistency of your choice and let it simmer till it thickens. Add the manchurian balls to the gravy and stir well till the gravy coats the manchurian balls and the flavour of gravy sinks into it.
- Transfer to a serving bowl. Garnish with spring onion greens. Serve piping hot with fried rice or steaming hot rice. Tastes best when served hot.
- While adding Soy sauce first add 1 tbsp and then add more if required as per indivdual choice. I like the flavour of dark soy sauce so added more. Also the colour and flavour of soy sauce varies depending on the brand also. I have used Lee Kum Kee brand of Dark Soy Sauce.
- Soy sauce has its own salt content so take it into consideration while adding salt.
- Add cornflour slurry slowly to get the gravy consistency of your choice. If you want the gravy consistency thin then add less slurry.
- While deep frying the balls,first add only one ball and if it does not split add the rest. Sometimes the ball may split, in which case you’ll need to add a little more cornflour to the mix and bind the balls again. I’m just mentioning this to be on the safer side after all the efforts that are taken should’nt go waste.