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vegetable gravy manchurian

By: Mariya chauhan of Modasa, IN

nice indo-chinese dish

Filed in Main Dishes

Serves 4 people

Other 129 recipes by Mariya chauhan »

every body like it! tasty


  • 2 cup Cabbage (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


  1. 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.
  2. Make small balls of the mixture and deep fry the balls till golden brown, drain and keep aside.
  3. Heat oil in a separate pan, sauté garlic, green chilies and spring onions till they are done.
  4. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce and bring it to a boil.
  5. Mix corn flour with half of a cup of water and stir into it, add the fried balls to the gravy.
  6. Cook the vegetable manchurian for 5 minutes on low flame, remove from the fire and garnished with chopped coriander.
  7. Enjoy hot Vegetarian Manchurian with any rice preparations.

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