We call this dish "Vegetable Manchurian". My American friend refers to it as Asian Vegetable Meatballs. What's in name, after all? This is one of the most beloved Indo-Chinese dish.
Vegetable Manchurian or Asian Veggie Meatballs
Ingredients
For the balls
1 small green cabbage, finely shredded about 4 cups
1 carrot, peeled & finely shredded about 1 cup
1 tbsp finely grated ginger
A dash of chili-garlic sauce [I used Maggie brand]
Salt to taste
Freshly ground black pepper
1 tbsp corn starch
3/4 cup all purpose flour
1/8 tsp baking soda
water as needed
Whisk till no lumps
2 tbsp corn starch
2 tbsp tomato ketchup
Few drops of soy sauce
salt to taste
1 1/4 cup water
1 tbsp sugar
A dash of white or rice vinegar
Tempering
2 tbsp oil
1 tbsp finely grated ginger
1 tbsp finely minced garlic
2 tbsp green onions/scallions, white part
Garnish
1 tbsp diagonally cut green onions/scallions, green part
Method
1. Mix all the ingredients for the "meat" balls. Add water gingerly to make about 20 small sized balls/spheres. Using cooking spray as needed, fry them in appe pan. If you want, you can always deep fry for better taste. Set aside on a clean kitchen napkin to cool down.
2. Heat oil in a wok. Stir fry ginger, garlic and green onions. Saute till they are a shade darker.
3. Add whisked cornstarch mixture. Bring to boil. The mixture will thicken.
4. Place cooked meatballs in a single layer.
5. Simmer for about 5 minutes.
6. Garnish with greens of scallions.
Note -
1. Although not authentic, I am known to add besan instead of all purpose flour for making the veggie balls.
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