Baked vegetable Manchurian in schezwan gravy
About:
Vegetable Manchurian is a popular indo-chinese recipe, where the deep fried vegetable balls are soaked in a gravy. But here in this recipe I opted to bake the vegetables instead of deep fry and they turned out beautifully with a nice crunchy outer crust and soft inside.
These vegetable balls can be enjoyed as a snack by themselves but here I soaked them in a schezwan sauce gravy.
Yields-3-4 servings
Preparation time-15 minutes
Cooking time-15 minutes
Baking time-20-25 minutes
Ingredients:
For Manchurian:
- Shredded cabbage-1cup
- Shredded carrots-2
- Finely chopped bell peppers/capsicum-1medium
- Finely chopped spring onions greens and white-1/2cup
- Corn flour-2tbsp
- Plain flour-2tbsp
- Rice flour-1tbsp
- Red chilli sauce-1-2tbsp
- Salt- to taste
- Oil- for baking
For the gravy:
- Finely chopped Spring onions-1/2cup
- Finely chopped cabbage-1/4cup (optional)
- Minced garlic-1tbsp
- Minced ginger-1/2tbsp
- Schezwan sauce-2-3tbsp/ as spice preferred (I used home made and recipe link included)
- Soy sauce-2tbsp
- Vinegar-1/2tbsp
- Corn flour-1tbsp
- Vegetable stock/water-2cups
- Salt- to taste
- Oil-1tbsp
Garnish:
- Spring onion greens
Procedure:
For Manchurian balls:
- Pre-heat the oven at 180deg C (Fan assisted). Line a baking tray with baking sheet and set aside.
- In a mixing bowl combine cabbage, carrots, bell peppers/capsicum, spring onions, salt, chilli sauce and mix well.
- Now add in corn starch, plain flour, rice flour and keep kneading the mixture until (if you feel mixture is dry add in 1-2 tbsp of water)
- Form a golf ball sized balls arrange on a lined baking tray each 1/2 inch apart the other.
- Brush some oil , place in the oven and bake for 25-30 minutes or until golden, flipping once in between.
For the gravy:
- Dissolve corn starch with 1/4 cup of water and set aside.
- Heat oil in a wok- when the oil starts smoking hot add in ginger, garlic, saute for few seconds.
- Add spring onions. Cabbage and saute for 3-4 minutes.
- Stir in sauces-soy sauce, schezwan sauce, vinegar and saute, then add in vegetable stock/ water and allow the mixture to come to a boil.
- Add corn starch-water mixture, salt and allow the gravy to simmer and thicken slightly.
- Add in baked dumplings and simmer for a 1-2 minutes. Turn off the flame.
- Garnish with spring onion greens
Serve with:
Indo-Chinese 2 in 1 Noodles and Rice Combo:
Note:
- I squeezed a bit of water from the veggies before adding the flour so I didn’t need much flour.
- The vegetables has to be very finely chopped/grated. It can also be crushed in the food processor if desired.
- Addition of flour may increase or decrease depending on the consistency of the mixture. Sometimes if the vegetable oozes out more water then feel free to add extra flour.
- Spices of sauce can be customised
Posted on June 1, 2015, in Indian, Side dish and tagged Healthy vegetable manchurian, Manchurian Baked, Vegetable balls in Schezwan gravy. Bookmark the permalink. 36 Comments.
Looks so yummy Chitra!!!
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Thanks dear
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Sichuan, yep! I am such an addict of spicy dishes that this is among my favorite 🙂
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Thanks Andy…
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Oh, how I wish I had people to cook for …!
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M-R what a wish…
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Looks delicious. very healthy too.
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Thanx Swasthi for your visit and feedback. … good day.. 🙂 🙂
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This looks yummy Chitra!
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Thanx G… ❤
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Reblogged this on MrMilitantNegro™.
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Thank you
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Reblogged this on Chef Ceaser.
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Thanks for your continued suppory
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😛 This gravy is a perfect match with the rice – any rice!
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That’s true Jackie…
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Amazing Chitra ! How you make chinese food so healthy and tasty too 🙂
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skd – Am so happy for such a great compliment..Very much required for the work to do more
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It all looks so beautifully combined, very appetizing looking too, dear Chitra!
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Thanks Sophie..Glad you liked it..
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This looks and sounds amazing.
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Thanx Jeanne for your lovely feedback. … 🙂 🙂
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Just made this and it smells and tastes amazing. Thank you for the healthy baked alternative.
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Thanks a lot Avinash…Happy to know you liked the recipe
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Nice and healthy
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Thank you Ritu…
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healthier version!!Looks super delicious 🙂
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Thank you Kushi dear…. 🙂
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Do you hear my tummy growl?
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Such a beautiful feedback for the work dear Charu…I can now see you making them
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I love Manchurian and dislike frying. This is the perfect recipe for me. 🙂
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Thank you Aruna…. 🙂
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I missed this post earlier C:-) hubby loves Schezwan gravy your version looks delish.. I m craving for noodles and your gravy
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Such a beautiful feedback dear V….Love to know the taste buds do have commonality..
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