A delicious sidedish for Fried Rice. Instead of deep frying try preparing this healthier version and am sure you wont feel the difference. Manchurian tastes as good as the deep fried ones
Wash the veggies thoroughly with water and chop the finely.
In a pan add 1/2 teaspoon oil and once they become hot add the chopped Veggies, salt and a teaspoon of Black Pepper
Saute in high heat for a minute or two
Once the veggies turn golden brown remove it from heat and then let it cool down for 2 to 3 minutes
Add Gram Flour, Rice Flour and mix it well with the veggies. Since the half cooked veggies have moisture in it you don’t have to add extra water or oil or anything. Just mix flour and veggies
Make small balls out of the veggie mixture and then fry them in Paniyam Pan
Make sure to add sufficient oil in the pan (atleast a teaspoon on every partition) so that veggie mixture is cooked well
Keep rotating the balls for few times until all the sides are evenly cooked
Then keep the cooked Veg mixture aside
Sauce
Heat a teaspoon of Oil in a pan
Add chopped ginger, garlic and slit the green chilli
Add salt, chilli powder and the tomato sauce
Continue sauteing until the raw smell in the sauce goes off
Mix 2 tablespoon of cornflour Flour with approximately 1 cup of water. Add vinegar and if you have Soy Sauce do add a teaspoon of Sauce. Since I didn’t have the sauce i didnt mention it in the ingredient list
Let the whole base boil for about 3-4 minutes
Add the cooked Veggie Mixture to the gravy pan and ensure all the veggie mixture is coated well in Sauce
Garnish with Spring Onions and serve the gravy with Fried Rice
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Vegetable Manchurian Gravy | Manchurian without Deep frying veggies | IndoChinese Recipes was last modified: May 23rd, 2020 by