Crispy fried vegetable balls tossed in a savory, tangy, and slightly spicy gravy. This Indo-Chinese classic is a crowd-pleaser and pairs perfectly with fried rice or hakka noodles.
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Aromatic Veg Manchurian Gravy with flavorful fried rice – a soul-satisfying and energy-giving meal!
This indo_chinese dish is perfect for lunch or dinner. With 632.4100000000001 calories and 10.78g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
0.5 tsp Salt (for the balls)
2 cup Vegetable Oil (for deep frying)
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
2 pcs Green Chili (slit lengthwise)
0.25 cup Spring Onion (chopped whites for gravy)
1 medium Onion (cut into 1-inch petals)
1 tbsp Red Chili Sauce
1 tbsp White Vinegar
2 tbsp Tomato Ketchup
1 tsp Sugar
3 cup Vegetable Broth (or water)
0.25 cup Water (for cornstarch slurry)
Instructions
1
Prepare the Vegetable Balls
In a large bowl, combine the finely chopped cabbage, grated carrot, french beans, and chopped capsicum.
Add a pinch of salt, mix, and let it sit for 5 minutes. Then, using your hands or a cheesecloth, squeeze out as much water as possible. This step is crucial for crispy balls.
To the squeezed vegetables, add all-purpose flour, 1/4 cup corn starch, ginger garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp salt.
Mix everything together to form a firm dough. Do not add any extra water. If the mixture is too wet, add 1-2 tbsp more of all-purpose flour.
2
Fry the Manchurian Balls
Heat oil for deep frying in a wok or deep pan over medium heat until it reaches 180°C (350°F).
Moisten your palms and shape the vegetable mixture into small, lemon-sized balls.
Carefully slide the balls into the hot oil, frying in batches of 5-6 to avoid overcrowding the pan.
Fry for 6-8 minutes, turning them occasionally, until they are deep golden brown and crisp all over.
Remove with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
3
Prepare the Gravy Base
In a separate large wok or pan, heat 2 tbsp of oil on high heat.
Once the oil is shimmering, add the chopped ginger, garlic, green chilies, and spring onion whites. Stir-fry for 30-40 seconds until fragrant.
Add the onion and capsicum petals. Continue to stir-fry on high heat for 2 minutes until they are slightly tender yet crunchy.
4
Add Sauces and Thicken the Gravy
Reduce the heat to medium. Add 3 tbsp soy sauce, red chili sauce, vinegar, tomato ketchup, sugar, 1/2 tsp black pepper, and 1/4 tsp salt. Stir well and cook for 1 minute.
Pour in the vegetable broth and bring the mixture to a rolling boil.
In a small bowl, whisk 2 tbsp corn starch with 1/4 cup of cold water to make a smooth, lump-free slurry.
While stirring the gravy continuously, slowly pour in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
5
Combine and Serve
Just before serving, gently add the fried Manchurian balls to the hot gravy.
Simmer for only 1-2 minutes, allowing the balls to absorb the sauce without becoming soggy.
Garnish generously with chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
345cal
6gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
