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Mixed Vegetable Manchurian
1 medium cabbage grated
¼ small cauliflower grated
1 medium carrot grated
3 Green chilies finely chopped
15 cloves garlic finely chopped
1 piece ½” ginger finely chopped
salt to taste
cup ¼maida
4 tsp dark soy sauce
1 tbsp Oil
2 celery stalk chopped
1 tsp cornstarch/ corn flour
1 cup vegetable stock
tsp ½black pepper powder
1 tsp Vinegar
tsp ½sugar
2 stalks spring onion finely chopped
vegetable-manchurian-dry
INSTRUCTIONS
- Heat oil in a wok.
- Mix together cabbage, carrot, cauliflower, ⅓ of the green chilies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 teaspoons soy sauce well.
- Shape the mix into small balls; roll in corn flour and deep fry till golden and crisp.
- Meanwhile, heat 1 tablespoon of oil in a non-stick pan.
- Add remaining ginger, garlic and green chilies, celery, remaining soy sauce and sauté.
- Dissolve corn flour in 2 tablespoons of water.
- Add vegetable stock to the pan and simmer for 1-2 minutes.
- Add corn flour mixture, pepper powder, vinegar and sugar and mix well.
- Drain the vegetable balls and add to the sauce and mix well. Switch off the heat.
- Add half the spring onion greens and mix.
- Transfer into a serving dish and serve hot garnished with remaining spring onion greens.
- Serve hot.
*Recipe on video and text may differ from each other!
How to cook Mixed Vegetable Manchurian:
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