Vegetable Manchurian - Oriental Fusion Cuisine |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Its one of the most popular dishes available in the roadside eateries around India. A perfect Indian adaptation from the Orient! Its one of my fav. & I hope it becomes your's too. Ingredients:
2 cups cabbage, finely chopped |
1 cup carrot, grated |
2 eggs, slightly beaten |
3/4 cup white flour (maida) |
1/2 teaspoon garlic paste |
1/2 teaspoon ginger paste |
1/4 teaspoon aji-no-moto (optional) |
2 tablespoons oil |
1 teaspoon garlic, finely chopped |
1/2 cup onion, finely chopped |
1 large red capsicum, chopped fine |
3 tablespoons cornflour |
1/2 cup water (to blend conrnflour) |
2 tablespoons vinegar |
2 teaspoons salt |
2 teaspoons soya sauce |
1/2 cup tomato puree |
2 tablespoons chopped celery |
1/4 teaspoon aji-no-moto (optional) |
2 cups water |
oil (for deep frying) |
Directions:
1. Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
2. Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
3. For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
4. Add the fried balls, turn around a few times and serve.
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