Veggie Manchurian

Veggie Manchurian

Todays recipe is my family favorite that is loved at anytime of the day and a popular party appetizer that is loved by all. After the  holiday season, I am back to my regular schedule. we have an  Indo-Chinese delight today. What we have is Veggie Manchurian, where all the veggies complement each other to bring out the unique flavour with their friendly combinations. What a delight it is! Just perfect to serve as a starter or as a side dish along with noodles or fried rice or a simple steamed rice  and see your family being bowled over by this sensational Indo-Chinese delight!

Veggie Manchurian for lunch

Ingredients

• 1 cup finely diced Cabbage
• 1 cup finely diced Carrots
• 1 cup finely chopped green beans
• 1 bell pepper diced (optional)
• 1 Chopped Spring Onion
• 2 Chopped Green Chilies
• 1 tbsp ginger garlic paste
• 3-4 Crushed Garlic Flakes
• 2 tbsp Corn Starch
• Oil for deep frying
• 1 tbsp Soya Sauce
• Salt to taste
• 1 tsp Pepper Powder
• Few curry leaves
• 3-4 Green chilies

Veggie Manchurian process

Directions

• Mix all the veggies in a bowl and microwave for 3 min with the lid covered .
• In a bowl take all the boiled veggies (some squeeze the water out of the boiled veggies, I don’t prefer that way since we will loose all the nutrients, instead I add some cooked rice to the veggie mix so that the rice will absorb the moisture), mix 1 tbsp corn starch, soya sauce, salt and black pepper
• Make small balls (like koftas) of the mixture .
• Heat oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
• In a separate pan heat 2 tbsp oil. Sauté onion, garlic, green chilies, curry leaves and spring onions.
• Add water, salt, pepper powder, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable Manchurian for 3-4 minutes and serve hot garnished with chopped coriander.
  

  Veggie Manchurian served with steam rice