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Crispy, batter-fried eggs tossed in a tangy and savory Manchurian gravy. This popular Indo-Chinese dish is a flavor explosion, perfect to serve with fried rice or hakka noodles for a satisfying meal.
For 4 servings
Boil and Prepare Eggs
Make the Frying Batter
Fry the Battered Eggs
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Crispy, batter-fried eggs tossed in a tangy and savory Manchurian gravy. This popular Indo-Chinese dish is a flavor explosion, perfect to serve with fried rice or hakka noodles for a satisfying meal.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 392.26 calories per serving with 16.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Build and Thicken the Sauce
Finish and Serve
To make Egg Manchurian Dry, reduce the water in the gravy to 1/4 cup and omit the cornflour slurry. Toss the fried eggs in the thick sauce until well-coated and serve as an appetizer.
Incorporate other vegetables like sliced carrots, bell peppers of different colors, or baby corn along with the onions and capsicum for added texture and nutrition.
Increase the amount of red chilli sauce or add a teaspoon of Sriracha or schezwan sauce for an extra kick of heat.
Replace the eggs with cubes of firm tofu, cauliflower florets (gobi), or mushrooms. Follow the same battering and frying process.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of protein from eggs and carbohydrates from the batter and gravy provides a sustained release of energy, making it a filling and satisfying meal.
Includes nutrient-rich vegetables like capsicum, onions, and ginger, which contribute essential vitamins, minerals, and antioxidants to your diet.
A single serving of Egg Manchurian Gravy contains approximately 450-550 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
While delicious, this dish is high in calories and fat due to the deep-frying process. However, it is a good source of protein from the eggs and contains vitamins from the vegetables. It's best enjoyed in moderation as part of a balanced diet.
Yes, for a healthier version, you can shallow-fry the battered eggs in a non-stick pan with a few tablespoons of oil until golden. Alternatively, you can bake them in an oven or use an air fryer at 200°C (400°F) for 10-12 minutes, flipping halfway through.
To make a dry version, simply reduce the amount of water for the gravy to about 1/4 cup and skip the cornflour slurry. This will create a thick sauce that coats the fried eggs perfectly for an appetizer.
This dish pairs wonderfully with other Indo-Chinese classics like Vegetable Fried Rice, Hakka Noodles, or simple Steamed Basmati Rice to soak up the delicious gravy.
The key is to add the crispy fried eggs to the gravy just before serving. Let them simmer for only a minute to absorb the flavors without losing their texture.