Veg Manchurian gravy



Ingredients:
1 whole medium sized cabbage.
1 medium sized carrot.
A handful of spring onions/scallions.
1 green chilli.
5 cloves of garlic.
A small piece of ginger.
Cellery stalk.
2 cups of vegetable stock or water.
2 tsp soy sauce.
1/2 tsp vinegar.
1/2 tsp sugar.
1 Tbsp chilli flakes.
1 Tbsp nutritional yeast*
1 Tbsp garlic powder.
1 Tbsp onion powder.
5 Tbsp Cornflour.
All purpose flour.
1 Tbsp chilli flakes.
2 tsp pepper.
3  tsp lime juice.
1 Tbsp hot sauce.

Method:
Reserve 1 Tbsp of the spring onions into a seperate bowl.
Stir the cornflour with 3 Tbsp of water to a fine paste.
To a bowl add the shredded cabbage, carrots and a pinch of salt. Mix it up and let it sit out for about 10 minutes. After that, place it in a muslin cloth or a regular clean cloth and squeeze out all the liquid in them. This will help the Manchurian balls when they fry. To the squeezed veggies, add some salt, 1 tsp lime juice, the onion powder, the garlic powder,  the nutritional yeast, chilli flakes, pepper, 2 Tbsp cornflour and 2 Tbsp all purpose flour. Mix it all up really well, almost mashing them altogether.
Form balls with the mixture and press tightly to make them firm. Roll them in some all purpose flour and tap to remove the extra powder. Fry it in some oil until golden brown. Set them aside after they're done frying.
To a wok add 2 Tbsp of oil, the finely chopped garlic, green chillies, ginger, spring onions, cellery and a pinch of salt. Stir it for a bit and then add the veg stock/water, soy sauce, vinegar, sugar, some more salt and heat it on medium high.
Add the cornflour slurry and bring to a boil. Add more of the cornflour slurry if you want it thicker.
Taste for salt and set aside.
To serve, add the manchurain balls in the curry and bring to a boil or heat it for about 5 minutes with the Manchurian balls in it!
Garnish with some spring onions or cellery leaves.

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