Ingredients

• For making vegetable balls:
• 2.25 cups - purple cabbage, grated
• 1/4 cup - carrots, grated
• 1/4 cup - frozen beans, chopped
• 1/4 cup - frozen peas
• 1/4 cup - paneer, grated
• 1 - potato, steamed and mashed (or boiled)
• 1 - spring onion, chopped
• 1 tbsp - soy flour (or use corn flour)
• 1 - green chilli, thinly sliced (or as per taste)
• 1-2 - garlic, minced (as per taste)
• 1 inch - ginger, peeled and grated
• Salt and pepper to taste (remember the gravy will need salt too)
• For the Manchurian Gravy/Sauce:
• 2-3 - garlic, minced (as per taste)
• 1 inch - ginger, peeled and grated
• 3 - spring onions, greens and whites separated
• 1/4 cup - mixed coloured bell peppers, finely chopped (or use whatever you have on hand)
• 1-2 - green chillies as per taste (optional)
• 1-2 tbsp - soy sauce (depending on the brand of soy sauce)
• 2 tbsp - soy flour mixed with 1 cup - water (or corn flour)
• About 1/2 tsp - sugar
• Salt to taste

How to Make Vegetable Manchurian with gravy

• Steam the potatoes and mash them with skin on to retain the nutrition.
• If using fresh beans and peas, boil them and mash. Add all the ingredients for the balls together in a bowl.
• Mash them well with a masher or your hands until it comes together.
• It should be a firm dough tight enough for you to shape them into balls.
• If loose, add more soy flour or paneer to help it bind.
• If too tight, add a few drops of water (or vegetable stock) to make them into required consistency.
• You can do a taste test at this point to see if the seasoning is right for you.
• Make sure the salt is a little less. The gravy will have salt too and you don't want the dish to end up salty.
• Shape them into small balls.
• Refrigerate them for about 15-20 minutes.
• In a plate, add a few tbsp of all-purpose flour and coat the balls lightly with it.
• Dust off the excess.
• Heat pan, add a few tsp of oil and when hot, drop balls in it.
• The amount of oil needed would depend on the size of the ball.
• Mostly 1 tsp of oil is sufficient for frying one ball completely on all sides.
• Make sure the oil is hot, otherwise the ball will fall apart.
• Rotate the ball on all sides to cook evenly.
• Drain on paper towels and set aside. For gravy:
• In a skillet/non-stick pan, heat 1 tsp of oil.
• When the oil starts smoking, add the ginger, garlic, spring onion whites, bell peppers and chilli and saute for a few seconds.
• Add 1 cup of water along with corn flour, soy sauce, sugar and spring onion greens.
• Simmer for a few minutes until it all comes together as a gravy/ thick sauce.
• You can do a taste test and season with more salt/soy sauce if needed.
• If it is too thick, add more water or if it is too runny, add a little more corn flour paste, making sure that you season the gravy accordingly.
• Just before serving, add the vegetable balls to the sauce.
• Serve with vegetable fried rice.
• Recipe Courtesy: http://chefinyou.com/