Mixed Vegetable Manchurian
Mixed Vegetable Manchurian is a delectable Indo-Chinese fusion dish that perfectly balances crispy vegetable balls with a tangy, spicy, and umami-packed gravy. Made with a vibrant mixture of grated cabbage, carrots, and bell peppers, these golden-fried balls are seasoned with aromatic ginger, garlic, and green chili for an irresistible crunch. The accompanying gravy, a zesty blend of soy sauce, tomato ketchup, and red chili sauce, is thickened to perfection with a cornstarch slurry, providing a luscious coating for the vegetable balls. Enhanced with a touch of vinegar and a sprinkle of spring onions, this dish is a crowd-pleaser when paired with steamy fried rice or noodles. Whether served as an appetizer or a main course, this classic recipe is a must-try for lovers of bold and flavorful cuisine.
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Recipe Information
Ingredients
- 1 cup Cabbage (grated)
- 1 cup Carrot (grated)
- 1 cup Capsicum/Bell Pepper (finely chopped)
- 1 cup Spring Onions (finely chopped, keep whites and greens separate)
- 5 tablespoons All-purpose Flour
- 4 tablespoons Cornstarch (for the balls)
- 1 teaspoon Ginger (minced)
- 2 teaspoons Garlic (minced)
- 1 Green Chili (finely chopped)
- 1 teaspoon Soy Sauce (for the balls)
- 1 teaspoon Salt (adjust to taste)
- 3 cups Oil (for deep frying)
- 2 tablespoons Soy Sauce (for the gravy)
- 2 tablespoons Tomato Ketchup
- 1.5 tablespoons Red Chili Sauce
- 2 tablespoons Cornstarch (for slurry)
- 2 cups Water (for slurry and gravy)
- 1 teaspoon Vinegar
- 0.5 teaspoon Sugar
- 0.5 teaspoon Pepper Powder
Instructions
In a large bowl, mix together grated cabbage, grated carrots, chopped capsicum, spring onion whites, minced ginger, minced garlic, chopped green chili, soy sauce (1 teaspoon), salt, all-purpose flour, and 4 tablespoons cornstarch.
Combine the mixture well and shape it into small, even-sized balls. Add a little more flour if the mixture feels too loose to shape.
Heat oil in a deep pan over medium-high heat and fry the vegetable balls in batches until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.
For the gravy, heat 2 tablespoons of oil in a pan. Sauté minced garlic and spring onion whites until aromatic.
Add soy sauce (2 tablespoons), tomato ketchup, red chili sauce, sugar, vinegar, and pepper powder. Stir well to cook the sauces for 1-2 minutes.
Make a slurry by mixing 2 tablespoons of cornstarch with ¼ cup of water. Gradually add this slurry to the sauce while stirring continuously to avoid lumps.
Pour in 1.5 cups of water to adjust the gravy consistency and bring it to a boil. Simmer for 3-4 minutes until the gravy thickens.
Add the fried vegetable balls to the gravy and gently mix to coat them evenly. Cook for another 2 minutes.
Garnish with chopped spring onion greens and serve hot with fried rice or noodles.
Nutrition Facts
Calories |
6916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 711.8 g | 913% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 36.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
