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Veg Manchurian | Vegetable Manchurian Gravy

Veg Manchurian is a spicy, sassy dish made by simmering veggie balls with sauce. Vegetable Manchurian is a popular Indo Chinese recipe which serves as a great side dish for fried rice, rice meal and flat bread too. Veg Manchurian Recipe is presented in this post with step by step pictures.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings3 people
AuthorSharmilee J

Ingredients

FOR THE VEGETABLE BALLS:

  • 3/4 cup cabbage finely chopped
  • 1/4 cup carrot finely chopped
  • 1/4 cup beans finely chopped
  • 3 tablespoon maida
  • 2 tablespoon corn flour heaped
  • 1/4 teaspoon soya sauce
  • 1/2 teaspoon black pepper powder
  • salt to taste

FOR GRAVY:

  • 5 flakes garlic finely chopped
  • 1 tablespoon spring onions white part chopped
  • 1 tablespoon spring onions green part chopped
  • 1 teaspoon black pepper powder
  • 2 teaspoon soya sauce
  • 1 tablespoon + 2 tablespoon tomato sauce
  • 1 tablespoon corn flour mixed with 1/4 cup water
  • 1 cup water / vegetable stock
  • 1 tablespoon oil
  • salt to taste

Instructions

  • Steam cook the vegetables for 8-10mins, just parboiling is enough the vegetable should be crunchy.
  • In a mixing bowl add the cooked vegetables along with all other ingredients listed under ‘For The Vegetable Balls’.
  • Mix well, the water in the veggies was just enough for me to form balls so I didn’t add water separately.
  • If you are not able to form balls then sprinkle very little water and shape them into balls as shown.
  • Now in a paniyaram pan, add little oil in each hole and fry it in low flame till all the sides are evenly browned.
  • Roll over to cook evenly. Alternatively, you can deep fry them too.
  • Drain in tissue paper, Set aside.
  • Now for the sauce : In a pan heat oil add the spring onion white part along with chopped garlic saute till golden then add soya sauce, pepper powder and 1 tablespoon tomato sauce.
  • Mix well and add corn flour water mixture and let it boil, once it starts boiling the color wills lowly change to deep brown color.
  • After adding the corn flour mixture it will start thickening..
  • Now add remaining 2 tablespoon tomato sauce. Add required salt.
  • Once it starts to thicken add spring onions green part, add the fried manchurian balls and mix well.
  • Cook for 2mins for the sauce to blend well with the manchurian balls. It will turn shiny and velvety that’s the correct stage, Switch off.
  • Serve Veg Manchurian hot as a starter or as a side dish for fried rice.

Notes

  • As I tawa fried it I parboiled the vegetables and then fried it.If you are planning to deep fry then skip the parboiling step and proceed with the rest.
  • If you want to get the restaurant flavour then add a pinch of ajino motto, I usually don’t use it considering the health issues.
  • The water in the veggies was just enough for me to form balls so I didn’t add any extra water. If you are not able to form balls then sprinkle little water and shape them into balls. But be careful, don’t add more water then forming balls will be difficult.
  • Fry the veg balls only in low medium heat , if they are fried on high heat, then the outside will be cooked and the inside will be not cooked giving a uncooked taste.
  • I loved the way the vegetables were cooked in steam cooking, perfect it was for the manchurian.
  • Always serve hot as it may turn soggy when resting time is given.
  • The sauce should not be runny it should be slightly thick, saucy with a velvety finish that's the perfect sauce for any manchurian.
  • I just made few balls and fried them just for clicking sake and made the rest later while serving time, incase you are wondering if this is the quantity I got for the full ingredients list 🙂 So I tell you I got more as mentioned in my serving suggestion.
  • I got around 15 small sized manchurian balls.
  • This manchurian requires a little more of soya sauce then other manchurians I tried to get the rich dark shade.
  • Reserve a teaspoon of spring onions(green part) for garnish while serving.
  • I used freshly ground pepper powder and that gave a great flavour. You can reserve a teaspoon of pepper powder to add it at the last stage.
  • As the tomato sauce I used was a bit sweet I didn’t add sugar to the sauce, if you prefer you can add a pinch of sugar to get a slightly sweet and tangy taste.
  • Adjust water quantity, If its too thick then little more water. Adjust the quantity as per your preference of consistency.
Nutrition Facts
Veg Manchurian | Vegetable Manchurian Gravy
Amount Per Serving (100 g)
Calories 125 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.4g3%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 602mg26%
Potassium 140mg4%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 2029IU41%
Vitamin C 9mg11%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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