vegetable manchurian gravy using 2 tbsp of oil

August 06, 2020

vegetable manchurian gravy using 2 tbsp of oil

Hi friends,

Yes you read it right. Its less oil manchurian recipe. Manchurian is liked by kids and adults alike. When you bite into it or see the dish in restaurants, sometimes you feel guilty to see so much oil . The best way to eat without guilt is when you are at home.

When your vegetable tray in the fridge shows only cabbage,carrot and beans, what better food to make than fried rice or veg manchurian. You could always make my version of tricolor porial .

https://jairamkitchen.blogspot.com/2020/04/national-curry-kadamba-curry.html?m=1

But I didn't have coconut too😄.

Hence decided to make vegetable manchurian.

My version is with 2 tbsp of oil. No deep frying of the manchurian balls.

INGREDIENTS:-

Finely chopped vegetables - 2 cups

Finely chopped Onion - 1

Finely chopped garlic - 2 pods

Finely chopped ginger pieces

Rice flour - 2 tbsp

Salt

Soya sauce - 1 tsp

Chilli flakes

To make manchurian balls

I have a chopper attachment in my blender. I chopped all the vegetables with onion,ginger, garlic in that. I kept aside 3 tbsp of vegetables to use in the gravy preparation.

Take the remaining chopped vegetables and add rice flour, salt,chilli flakes. Form it into small balls and keep it aside for a minute. Take appam pan or paniyaram pan and keep the manchurian in the pan . Take a tsp of oil and just pour it on top of the manchurian balls.

Keep the flame to low and cook the manchurian balls till it gets brown outside and cooked inside. Cook the other manchurian balls in the same way using tsp of oil each time.

Take a kadai and add 1 tbsp of oil. Add the chopped vegetables,we kept aside, to the pan. Once it is sauteed ,add a tsp of soya sauce and chilli flakes and cook for a minute. Now add rice flour slurry to thicken the gravy. Cook the sauce for 5 minutes.