Thursday night and my meal plan say lentils with bharta, but my kids are in no mood to eat DAL!! With just 1 hour on hand, I go back in my kitchen looking for a quick fix. Opened my refrigerator and found some veggies, and the above picture reveals my mystery dish – it’s healthy veg manchurian recipe. So, I share with you a simple and somewhat spicy dish that is loaded with freshness of veggies and flavored with Chinese sauces.
Recipe begins with shredded cabbage + carrots formed as balls and later cooked in soy based sauce – a truly Asian inspired dish. Manchurian balls are usually fried but to give it a healthy touch I choose my appe pan and cooked these yummy dumplings in that, until brown. Second stage would be to prepare the gravy. I like my manchurian gravy to be crunchy and loaded with fragrant and flavorful veggies but if you like it less crowded, add less veggies. Adjust the chili garlic sauce according to one’s taste.
Manchurian gravy is usually on a slightly thick runny side and with the below mentioned proportions, manchurian gravy will become thick once cornflour is added. Add an extra 1/4 -1/2 cup of water to make it reach the consistency you like. If manchurian is allowed to sit for a while, the gravy will again thicken up so add water accordingly. For me it was 1/2 cup of water to give it that thick runny consistency.
Served veg manchurian recipe with steamed rice and every bowl was licked clean. 😉