Indo Chinese food is always a treat and dry vegetable Manchurian tops the list. A delicious mix of nutritious vegetables mixed with some flour, shaped into balls and fried. This is then tossed in a simple yet flavourful base of garlic, ginger, chillies and celery. The final dish is so good it will get eaten up before you even realize it. Dry vegetable Manchurian is one of the most perfect starters you can make for any party or a gathering. So here is the recipe:
- Cabbage grated 1 medium
- Cauliflower grated 1/4 small
- Carrot grated 1 medium
- Green chillies finely chopped 3
- Garlic finely chopped 15 cloves
- Ginger finely chopped 1 1/2 inch pieces
- Salt to taste
- Refined flour (maida) 1/4 cup
- Dark soy sauce 4 teaspoons
- Oil 1 tablespo
- Celery chopped 2 inch stalk
- Cornflour/ corn starch 1 teaspoon
- Vegetable stock 1 cup
- Black pepper powder 1/2 teaspoon
- Vinegar 1 teaspoon
- Sugar 1/2 teaspoon
- Spring onion greens finely chopped 2 stalks
- Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well.
- Shape into small balls, roll in cornflour and deep fry till golden and crisp.
- Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.
- Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes.
- Add cornflour mixture, pepper powder, vinegar and sugar and mix well.
- Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
- Add half the spring onion greens and mix.
- Transfer into a serving dish and serve hot garnished with remaining spring onion greens.