Veg Manchurian Dry - SK Khazana

Ingredients list for Veg Manchurian Dry - SK Khazana

• 1/2 cup Carrots grated
• 1/2 cup Cabbage shredded
• 1 Large green capsicum finely chopped
• 8-10 Button mushrooms finely chopped
• 6-8 French beans finely chopped
• 1 tablespo for deep-frying Oil
• 3 teaspoons Ginger finely chopped
• 3 teaspoons Garlic finely chopped
• 1 1/4 teaspoons Green chillies finely chopped
• 5-7 tablespoons Spring onions with greens finely chopped
• to taste Salt
• 3-4 clove Cornflour
• 1 tablespoon Celery finely chopped
• 1 1/2 teaspoons Soy sauce
• 1 tablespoon Vinegar
• for garnish Spring onion greens diagonally sliced

Method

1. Heat sufficient oil in a kadai.
2. Squeeze out excess water from carrot and cabbage and put in a mixing bowl. Add capsicum, mushrooms, French beans, 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoons green chillies, 2-3 tablespoons spring onions, salt and cornflour and mix well.
3. Divide the vegetable mixture into equal portions and shape into balls.
4. Put the Manchurian balls on hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Heat 1 tablespoon oil in a non-stick pan, add celery, remaining garlic, remaining ginger and remaining green chillies and sauté for 1 minute.
6. Add remaining spring onions and sauté for 30 seconds. Add soy sauce, salt, vinegar and fried Manchurian balls, mix and cook for 1-2 minutes.
7. Transfer into a serving platter and serve hot garnished with spring onion greens.