Dry Vegetable Manchurian from Imperial Inn | Imperial Inn Food Recipe Blog
Dry Vegetable Manchurian from Imperial Inn

Dry Vegetable Manchurian from Imperial Inn

This vegetable Manchurian is a super combination for  mushroon  fried rice. This is very popular Indian Chinese dish preparation with vegetables. Dry  vegetable Manchurian can be served as an appetizer and the vegetable Manchurian gravy can be served as main course.
Imperial Inn - Dry Vegetable Manchurian (Veg)
Dry Vegetable Manchurian
Prep: 15 mins
Cook: 30 mins

  • 1 medium cabbage grated
  • ¼ small cauliflower grated
  • 1 medium carrot grated
  • 3 green chillies finely chopped
  • 15 cloves garlic finely chopped
  • 1 ½ inch pieces ginger finely chopped
  • Salt to taste
  • ¼ cup All- purpose flour (Maida)
  • 4 tsp dark soya sauce
  • 2 tsp tomato sauce
  • 1 tsp oil
  • 2 inch stalk celery chopped
  • 1 tsp cornflour
  • 1 cup vegetable stock
  • ½ tsp black pepper powder
  • 1 tsp vinegar
  • ½ tsp sugar
  • 2 stalks spring onion greens finely chopped
Imperial Inn - Dry Vegetable Manchurian (Veg)
Veg Manchurian
  • Heat sufficient oil in a Kadai. Mix together cabbage, carrot, cauliflower, 1/3 of green chillies, 1/3 of the garlic, 2/3 of the ginger, salt, refined flour and 2 tsp soya sauce well.
  • Shape into small balls, roll in cornflour and deep fry till golden and crisp.
  • Meanwhile heat 1 tsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soya sauce and tomato sauce.
  • Dissolve cornflour in 2 tsp water. Add vegetable stock to the pan and simmer for 1-2 mins.
  • Add cornflour mixture, pepper powder, vinegar and suger and mix well.
  • Drain the vegetable balls and add the sauce. Mix well. Switch off the heat.
  • Garnish with the chopped spring onion green and coriander leaves.
Imperial Inn - Dry Vegetable Manchurian (Veg)
Veg Manchurian
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