Vegetable Manchurian

Vegetable Manchurian is a flavorful and savory dish that is sure to appeal to vegetarians and meat-eaters alike. The dish is made with a variety of vegetables such as shredded carrots, cabbage, and scallions, which are mixed with ginger, garlic, and cornstarch, and then deep-fried until crispy. The vegetables are then tossed in a spicy and savory gravy made with onions, green chilies, ginger, garlic, soy sauce, ketchup, and Chings chili sauce. The gravy has a nice balance of sweet, spicy, and savory flavors that complement the crispy vegetables perfectly. The dish is also seasoned with salt and pepper to enhance the flavors. Vegetable Manchurian is a popular Indo-Chinese dish that is perfect for anyone who loves vegetables, spices, and a good balance of flavors. It is a great option for a quick and easy dinner or lunch, and it can be served with rice or noodles.
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Ingredients
Vegetable Manchurian
1/4 cup(s) Shredded Carrots
1/4 cup(s) Shredded Cabbage
1/4 cup(s) Scallions, thinly sliced
2 tsp(s) Ginger, grated
2 tsp(s) Garlic, grated
2 tbsp(s) Cornstarch
4 tbsp(s) All Purpose Flour
1 tbsp(s) Chings Chili Sauce
1 tsp(s) Salt
1 tsp(s) Pepper
Gravy
3 tbsp(s) Oil
1/4 cup(s) Onion, finely chopped
2 Green Chili, finely minced
2 tsp(s) Ginger, grated
2 tsp(s) Garlic, grated
1 tsp(s) Salt
1 tsp(s) Pepper
2 tbsp(s) Ketchup
2 tbsp(s) Soy Sauce
3 tbsp(s) Chings Chili Sauce
2 cup(s) Water
1/2 tbsp(s) Cornstarch mixed with 3 tbsp water for cornstarch slurry
Instructions
1. Vegetable Manchurian
2. In a bowl, mix together the shredded carrots, shredded cabbage, scallions, ginger, and garlic.
3. Add the cornstarch and all-purpose flour to the bowl and mix well.
4. Add the Chings Chili Sauce, salt, and pepper to the bowl and mix well.
5. Heat a non-stick pan with a little oil over medium heat.
6. Add the vegetable mixture to the pan and cook for 2-3 minutes or until the vegetables are slightly tender.
7. Gravy
8. Heat oil in a pan over medium heat.
9. Add the finely chopped onion, green chili, ginger, and garlic to the pan and sauté until the onions are translucent.
10. Add the salt and pepper to the pan and mix well.
11. Add the ketchup, soy sauce, Chings Chili Sauce, and water to the pan and mix well.
12. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes or until the gravy thickens.
13. Add the cornstarch slurry to the gravy and mix well.
14. Simmer the gravy for another 2-3 minutes or until it thickens to your liking.
15. Serve the Vegetable Manchurian with the gravy.
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