Veg. Manchurian with Gravy


For manchurian:

  • 2 carrots (grated)
  • 1 bowl grated cabbage
  • 1 small capsicum (finely chopped)
  • 1 green chili (finely chopped)
  • ½ tsp pepper powder
  • 3 tbsp plain flour (maida)
  • 2 tbsp corn flour
  • 2 tsp oil
  • 2-3 pinches of ajinomoto
  • Salt to taste

For gravy:

  • 1 onion – cut in separated layers (Spring onions can also be used)
  • 1 capsicum – chopped
  • 4-5 french beans – chopped
  • 1½ tbsp ginger-garlic-chili paste
  • 2 tbsp soya sauce
  • 1 tbsp chili sauce
  • 1 tsp vinegar
  • 2-3 pinches of ajinomoto
  • 1 tsp tomato ketchup
  • ½ tsp pepper powder
  • 2 tbsp corn flour (dissolved in ¼ cup water)
  • 2 cups water
  • 1 tbsp oil
  • Salt to taste


Mix well all the ingredients for manchurian in a bowl. Add slight water if required to make the batter thick.

Make small balls from this batter and deep fry.

For gravy, heat the oil in a pan and add onion, capsicum and beans. Sauté for sometime. Add all the remaining ingredients and cook for some time.Put dry manchurian balls in the gravy before serving.

Serve with steamed or Veg fried rice.


8 thoughts on “Veg. Manchurian with Gravy

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