Vegetable Manchurian, popular Chinese recipe!Recipe link : http://www.tarladalal.com/Vegetable-Manchurian-%28-Chinese-Cooking-%29-316rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Vegetable ManchurianVegetarian manchurian, a flagship indo-chinese recipe! vegetable manchurian is a culmination of indian ingredients and chinese cooking style and is a wonderful fusion of flavors. These little balls of shredded vegetables soaked in a thick sauce bursting with flavors of ginger, garlic, chili and soya sauce tastes great with noodles or a bowl of fried rice. Vegetable manchurian comes from the kitchens of chinese settled in eastern india, and is a popular dish across the country today!Preparation Time: 20 minutesCooking Time: 20 minutesMakes 3 servingsIngredientsFor The Manchurian Balls2 cups finely chopped cabbage1 cup grated carrotsalt to taste2 pinches freshly ground black pepper (kalimirch) powder2 tbsp cornflour4 tbsp plain flour (maida)1 tsp finely chopped green chillies1 tbsp finely chopped garlic (lehsun)oil for deep-fryingFor The Gravy3 tbsp oil2 tbsp finely chopped garlic (lehsun)1 tbsp finely chopped green chillies2 tsp finely chopped ginger (adrak)2 tbsp spring onion whites2 tbsp finely chopped capsicum1/4 cup cornflour dissolved in 1/2 cup cold1 1/2 tbsp soy saucesalt to taste2 pinches sugar2 tbsp chilli-garlic sauceFor The Garnish1 tbsp finely chopped spring onion greensMethodFor the manchurian balls1. Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.2. Add the green chillies and garlic and mix well.3. Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).4. Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.5. Drain on absorbent paper and keep aside.For the gravy1. Heat the oil in a broad non-stick pan on a high flame till it smokes.2. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.3. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.4. Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes.5. Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.How to proceed1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.2. Serve immediately garnished with spring onion greens.Handy tip:The gravy is best made just before serving or else it might thicken.