Ingredients

• Vegetable balls:
  • Grated carrots – ½ cup
  • Finely chopped cabbage – ½ cup
  • Finely chopped spring onion greens – ¼ cup
  • Finely chopped onion – ¼ cup
  • Finely chopped green beans – ¼ cup
  • Ginger garlic paste – 1 teaspoon
  • Green chilli paste – 1 teaspoon
  • Salt – ¾ teaspoon
  • Corn flour – 3 tablespoons
  • All-purpose flour – 3 tablespoons
  • Oil for frying – ¼ cup
• Manchurian gravy:
  • Oil – 2 tablespoons
  • Finely chopped ginger –  1½ tablespoons
  • Finely chopped garlic – 3 Tablespoons
  • Finely chopped celery – 1½ tablespoons
  • Finely chopped onion – ¼ cup
  • Finely chopped green chillies – 2 to 3
  • Vegetable stock – 3 cups
  • Soy sauce – 1½ tablespoons
  • Vinegar – 1 teaspoons
  • Salt – 1½ teaspoons
  • Corn flour – 2 tablespoons
  • Water – 3 tablespoons (¼ cup if making Dry Manchurian)
  • Chopped coriander – 1 tablespoons
  • Chopped spring onion – 2 tablespoons

Method

Vegetable balls:

1. Add all the ingredients in a bowl and mix them slightly. Don’t add any extra water. The vegetables will release enough water.

2. Shape he mixture into small balls.

3. Keep the balls aside.

4. Heat oil in a kadhai for frying.

5. Carefully add the balls into the oil one at a time.

6. Fry on medium heat for 4–5 minutes till the balls are golden brown.

7. Spread the fried vegetable balls on a kitchen towel lined plate.

8. Set them aside.

Manchurian gravy:

9. Heat oil in a wok.

10. Add chopped ginger and garlic and sauté.

11. Add onions, celery and green chilli.

12. Sauté for 1–2 minutes on high flame.

13. Add water/stock, soy sauce, vinegar and salt.

14. Mix well and simmer.

15. Combine corn flour and water in a small bowl. Add this mixture to the wok. Stir continuously.

16. Simmer till the sauce thickens and has a glossy look.

17. When thickened, add the fried vegetable balls and stir to combine.

18. Add chopped coriander, spring onion greens and whites.

19. Serve hot.