vegetable gravy manchurian
nice indo-chinese dish
of Modasa, IN
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every body like it! tasty
(Patta gobhi), grated
2 cup Carrots (Gajar), grated
1 Spring Onion (Hari piyaz), Chopped
2 Green Chilies (Hari mirch), Chopped
4 cloves Garlic (Lehsun), Crushed
2 tbsp Corn Starch
Oil for deep frying
1 tbsp Soya Sauce
1 tsp White Pepper Powder (Safed mirch)
1 tsp Sugar (Chini)
Ajinomoto - A pinch
Coriander leaves (Dhaniya patte) - A few
Salt to taste
Squeeze the water out from the grated cabbage and carrot and mix 1 tbsp. corn starch, few chopped chilies and add little salt to it.
Make small balls of the mixture and deep fry the balls till golden brown, drain and keep aside.
Heat oil in a separate pan, sauté garlic, green chilies and spring onions till they are done.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce and bring it to a boil.
Mix corn flour with half of a cup of water and stir into it, add the fried balls to the gravy.
Cook the vegetable
for 5 minutes on low flame, remove from the fire and garnished with chopped coriander.
with any rice preparations.
Whole Black Urad dal vada
Pani poori (gol gappe)