It was after my first month of cooking that I woke up one morning and just blurted to my husband that I wanted to cook veg manchurain. I don’t know what happened but I just did! And I had no clue how to do that. Following my routine I started searching the websites and finally got down to preparing the dish. Boy!!! It was my first experiment with a new dish and what an achievement it was! I realised that this was probably one of the easiest things to cook (though the preparation can take some time). A very healthy way of cooking (if you ignore the consumed in frying) all the vegetables and tasty one too!
- Vegetables – grated, can also use ither than those mentioned below or can exclude any of them as well.
- Cabbage / Cauliflower, grated – 1 medium
- Carrot, grated – 1 medium
- French beans, chopped – 1 medium
- Spring onions with greens, chopped – 3 medium (optional)
- Green capsicum, seeded and chopped – 1
- Salt – taste
- Refined flour (maida) – 1/4 cup
- Cornflour/ corn starch – 1/4 cup
- Chopped Green chillies / Red chilli powder
- Oil – to deep fry
- Oil – 2 tablespoons
- Onions, finely chopped – 1 large
- Ginger, chopped – 1 inch piece
- Garlic, chopped – 4-6 cloves
- Green chillies, chopped – 3
- Soy sauce – 2 tablespoons
- Sugar – 1 teaspoon (or to taste)
- MSG/flavored salt – 1/2 teaspoon (optional but the preferred)
- Salt – to taste
- Vegetable stock – 2 1/2 cups (optional)
- Cornflour/ corn starch – 2 tablespoons
- Vinegar or lime juice – 1 tsp (optional or as per the desired tangy taste)
- Mix the grated veggies in a bowl with one teaspoon of salt (to taste), green chillies or red chilli powder, chopped spring onion, capsicum, refined flour and one-fourth cup of cornflour.
- Mix thoroughly and shape into lemon sized balls.
- Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
- Drain on absorbent paper.
- Heat two tablespoons of oil in a wok or a pan and stir-fry chopped onions, ginger, garlic and green chillies.
- Add soy sauce, salt. sugar and MSG to taste.
- Stir in vegetable stock and bring to a boil.Ignore this step if vegetable stock is not available.
- Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
- Add the fried vegetable balls, vinegar and mix well.
- If you want to serve it dry without the sauce, reduce the stock to one cup and add cornflour in the sauce to one and a half tablespoons only.
Note – Tastes best with fried rice.