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    You are here: Home / Recent Posts / Veg Manchurian | Vegetable Manchurian

    Veg Manchurian | Vegetable Manchurian

    June 25, 2014 by Sharmilee J 15 Comments

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    Veg Manchurian is a spicy, sassy dish made by simmering veggie balls with sauce. Vegetable Manchurian is a popular Indo Chinese recipe which serves as a great side dish for fried rice, rice meal and flat bread too. Veg Manchurian Recipe is presented in this post with step by step pictures. Vegetable Manchurian Gravy Recipe

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    Vegetable Manchurian is a popular Indo Chinese recipe which serves as a great side dish for fried rice too.I am actually bored of manchurian recipes but this veg balls manchurian is sure a welcoming change and it was surprising to see the lil one taste it as so far she has not tasted any manchurian recipe and she loved this.I usually try to cut down deep frying whereever possible especially for manchurians so this time I steam cooked the vegetables then tawa fried it, and no one complained and am all smiles now.

    Check out other manchurian recipes :
    Baby Corn Manchurian Dry, Gravy
    Gobi Manchurian 
    Mushroom Manchurian
    Idli Manchurian

    Vegetable Manchurian Gravy RecipePin

    If you have any more questions about this Veg Manchurian Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Veg Manchurian Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Veg Manchurian
    Print Recipe Pin Recipe

    Veg Manchurian | Vegetable Manchurian Gravy

    Veg Manchurian is a spicy, sassy dish made by simmering veggie balls with sauce. Vegetable Manchurian is a popular Indo Chinese recipe which serves as a great side dish for fried rice, rice meal and flat bread too. Veg Manchurian Recipe is presented in this post with step by step pictures.
    Prep Time25 mins
    Cook Time25 mins
    Total Time50 mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    FOR THE VEGETABLE BALLS:

    • 3/4 cup cabbage finely chopped
    • 1/4 cup carrot finely chopped
    • 1/4 cup beans finely chopped
    • 3 tbsp maida
    • 2 tbsp corn flour heaped
    • 1/4 tsp soya sauce
    • 1/2 tsp black pepper powder
    • salt to taste

    FOR GRAVY:

    • 5 flakes garlic finely chopped
    • 1 tbsp spring onions white part chopped
    • 1 tbsp spring onions green part chopped
    • 1 tsp black pepper powder
    • 2 tsp soya sauce
    • 1 tbsp + 2 tbsp tomato sauce
    • 1 tbsp corn flour mixed with 1/4 cup water
    • 1 cup water / vegetable stock
    • 1 tbsp oil
    • salt to taste

    Instructions

    • Steam cook the vegetables for 8-10mins, just parboiling is enough the vegetable should be crunchy.
    • In a mixing bowl add the cooked vegetables along with all other ingredients listed under ‘For The Vegetable Balls’.
    • Mix well, the water in the veggies was just enough for me to form balls so I didn’t add water separately.
    • If you are not able to form balls then sprinkle very little water and shape them into balls as shown.
    • Now in a paniyaram pan, add little oil in each hole and fry it in low flame till all the sides are evenly browned.
    • Roll over to cook evenly. Alternatively, you can deep fry them too.
    • Drain in tissue paper, Set aside.
    • Now for the sauce : In a pan heat oil add the spring onion white part along with chopped garlic saute till golden then add soya sauce, pepper powder and 1 tbsp tomato sauce.
    • Mix well and add corn flour water mixture and let it boil, once it starts boiling the color wills lowly change to deep brown color.
    • After adding the corn flour mixture it will start thickening..
    • Now add remaining 2 tbsp tomato sauce. Add required salt.
    • Once it starts to thicken add spring onions green part, add the fried manchurian balls and mix well.
    • Cook for 2mins for the sauce to blend well with the manchurian balls. It will turn shiny and velvety that’s the correct stage, Switch off.
    • Serve Veg Manchurian hot as a starter or as a side dish for fried rice.

    Notes

    • As I tawa fried it I parboiled the vegetables and then fried it.If you are planning to deep fry then skip the parboiling step and proceed with the rest.
    • If you want to get the restaurant flavour then add a pinch of ajino motto, I usually don’t use it considering the health issues.
    • The water in the veggies was just enough for me to form balls so I didn’t add any extra water. If you are not able to form balls then sprinkle little water and shape them into balls. But be careful, don’t add more water then forming balls will be difficult.
    • Fry the veg balls only in low medium heat , if they are fried on high heat, then the outside will be cooked and the inside will be not cooked giving a uncooked taste.
    • I loved the way the vegetables were cooked in steam cooking, perfect it was for the manchurian.
    • Always serve hot as it may turn soggy when resting time is given.
    • The sauce should not be runny it should be slightly thick, saucy with a velvety finish that's the perfect sauce for any manchurian.
    • I just made few balls and fried them just for clicking sake and made the rest later while serving time, incase you are wondering if this is the quantity I got for the full ingredients list 🙂 So I tell you I got more as mentioned in my serving suggestion.
    • I got around 15 small sized manchurian balls.
    • This manchurian requires a little more of soya sauce then other manchurians I tried to get the rich dark shade.
    • Reserve a tsp of spring onions(green part) for garnish while serving.
    • I used freshly ground pepper powder and that gave a great flavour. You can reserve a tsp of pepper powder to add it at the last stage.
    • As the tomato sauce I used was a bit sweet I didn’t add sugar to the sauce, if you prefer you can add a pinch of sugar to get a slightly sweet and tangy taste.
    • Adjust water quantity, If its too thick then little more water. Adjust the quantity as per your preference of consistency.
    Nutrition Facts
    Veg Manchurian | Vegetable Manchurian Gravy
    Amount Per Serving (100 g)
    Calories 125 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 0.4g3%
    Trans Fat 0.02g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 602mg26%
    Potassium 140mg4%
    Carbohydrates 19g6%
    Fiber 2g8%
    Sugar 2g2%
    Protein 2g4%
    Vitamin A 2029IU41%
    Vitamin C 9mg11%
    Calcium 19mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Veg Manchurian Recipe Step by Step

    1. Steam cook the vegetables for 8-10mins, just parboiling is enough the vegetable should be crunchy.In a mixing bowl add the cooked vegetables along with all other ingredients listed under ‘For The Vegetable Balls’.
      How to make veg manchurian gravy - Step1Pin
    2. Mix well, the water in the veggies was just enough for me to form balls so I didn’t add water separately.If you are not able to form balls then sprinkle very little water and shape them into balls as shown.Now in a paniyaram pan, add little oil in each hole and fry it in low flame till all the sides are evenly browned.Roll over to cook evenly.Alternatively, you can deep fry them too(check mynotes)
      How to make veg manchurian gravy - Step2Pin
    3. Drain in tissue paper,Set aside.Now for the sauce : In a pan heat oil add the spring onion white part along with chopped garlic saute till golden then add soya sauce,pepper powder and 1 tbsp tomato sauce.
      How to make veg manchurian gravy - Step3Pin
    4. Mix well and add cornflour water mixture and let it boil, once it starts boiling the color wills lowly change to deep brown color.After adding the cornflour mixture it will start thickening..Now add remaining 2 tbsp tomato sauce.Add required salt.
      How to make veg manchurian gravy - Step4Pin
    5. Once it starts to thicken add spring onions green part, add the fried manchurian balls and mix well.Cook for 2mins for the sauce to blend well with the manchurian balls.It will turn shiny and velvety that’s the correct stage, Switch off.
      How to make veg manchurian gravy - Step5Pin

    Serve hot as a starter or as a side dish for fried rice.
    Baby Corn Manchurian Recipe

    Pin

    Expert Tips

    • As I tawa fried it I parboiled the vegetables and then fried it.If you are planning to deep fry then skip the parboiling step and proceed with the rest.
    • If you want to get the restaurant flavour then add a pinch of ajino motto, I usually don’t use it considering the health issues.
    • The water in the veggies was just enough for me to form balls so I didn’t add any extra water.If you are not able to form balls then sprinkle little water and shape them into balls.But be careful, don’t add more water then forming balls will be difficult.
    • Fry the veg balls only in low medium heat , if they are fried on high heat, then the outside will be cooked and the inside will be not cooked giving a uncooked taste.
    • I loved the way the vegetables were cooked in steam cooking, perfect it was for the manchurian.
    • Always serve hot as it may turn soggy when resting time is given.
    • The sauce should not be runny it should be slightly thick, saucy with a velvety finish thats the perfect sauce for any manchurian.
    • I just made few balls and fried them just for clicking sake and made the rest later while serving time, incase you are wondering if this is the quantity I got for the full ingredients list 🙂 So I tell you I got more as mentioned in my serving suggestion.
    • I got around 15 small sized manchurian balls.
    • This manchurian requires a little more of soya sauce then other manchurians I tried to get the rich dark shade.
    • Reserve a tsp of spring onions(green part) for garnish while serving.
    • I used freshly ground pepper powder and that gave a great flavour.You can reserve a tsp of pepper powder to add it at the last stage.
    • As the tomato sauce I used was a bit sweet I didn’t add sugar to the sauce, if you prefer you can add a pinch of sugar to get a slightly sweet and tangy taste.
    • Adjust water quantity, If its too thick then little more water.Adjust the quantity as per your preference of consistency.

    Vegetable Manchurian Gravy RecipePin

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    Filed Under: Manchurian Recipes, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Kurinji

      June 25, 2014 at 8:34 am

      yum yum yummy gravy….

      Reply
    2. Uma Shankar

      June 25, 2014 at 9:31 am

      it looks so perfect going to try it immediately!

      Reply
    3. Durga Karthik.

      June 25, 2014 at 12:16 pm

      Nice idea to steam cook.Will follow.

      Reply
    4. traditionallymodernfood

      June 25, 2014 at 8:42 pm

      Manchurian looks amazing. Grt combo with fried rice

      Reply
    5. Sowmya Sundararajan

      June 26, 2014 at 5:28 am

      The look of it tells me that its good Chinese food. Love the manchurian balls floating in the gravy. Very well captured Sharmispassions.

      Reply
    6. A&R

      June 26, 2014 at 11:51 am

      Great idea of using paniyaram pan.. Makes the dish healthy without compromising on the taste too..

      Reply
    7. Samu Sivarajan

      June 26, 2014 at 12:35 pm

      woow … will try this weekend.. any other vegetables we can use ?

      Reply
      • SHARMILEE J

        June 26, 2014 at 1:37 pm

        You can use potato, peas or any other veggie of your choice

        Reply
    8. Nittu

      June 26, 2014 at 1:48 pm

      Wow you made it perfect!

      Reply
    9. Divya Subramanian

      October 14, 2014 at 5:53 pm

      Steam cooking and pan frying superb idea… Will try for sure looks so easy

      Reply
    10. Maneesha Rajeshkumar

      October 29, 2014 at 8:15 am

      its yummy will try and do

      Reply
    11. jeffy Thomas

      October 23, 2015 at 6:44 am

      Can we use this same saucy gravy for chicken Manchurian??

      Reply
      • SHARMILEE J

        October 23, 2015 at 8:05 am

        Yes you can…

        Reply
    12. aruna sivakumar

      June 14, 2016 at 7:10 am

      Dats a genius idea to fry in paniyarm pan sharmi… I don't like deep frying either…

      Reply
    13. Sudha

      December 02, 2019 at 1:06 am

      Dish came out really well. My family loved it with fried rice. Thank u sharmi..

      Reply

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