Green Manchurian

This Green Manchurian recipe transforms humble vegetables into a vibrant, flavorful masterpiece.

Ingredients

For the Manchurian Balls

• Tomato Sauce: 30 g (2 tbsp)
• Cabbage: 25 g (¼ small size)
• Carrot: 25 g (1 small size)
• Onion: 25 g (1 small size)
• Corn Flour: 20 g (2 dsp)
• Refined Flour: 20 g (2 dsp)
• Refined Oil (absorbed): 20 ml (2 dsp)
• Capsicum: 15 g (½ small size)
• French Bean: 15 g (4 pieces)
• Soy Sauce: 5 g (1 tsp)
• Chilli Sauce: 5 g (1 tsp)
• Black Pepper Powder: 0.25 g (¼ tsp)
• Salt: To taste

For the Gravy

• Spinach (chopped): 125 g (1¼ cup)
• Tomato Puree: 50 g (½ cup)
• Tomato Sauce: 30 g (2 tbsp)
• Oil: 10 ml (1 dsp)
• Garlic Paste: 2 g (½ tsp)
• Ginger Paste: 2 g (½ tsp)
• Green Chillies: 2 g (1 piece)
• Red Chilli Powder: 0.50 g (¼ tsp)
• Black Pepper Powder: 0.25 g (¼ tsp)
• Salt: To taste

Method

1. Chop all the vegetables for the manchurian balls.
2. In a bowl, combine the chopped vegetables with the flours, pepper powder, salt, and sauces. Mix well and shape the mixture into ten equal-sized balls.
3. Heat oil in a pan or wok. Carefully deep-fry the manchurian balls until they are golden brown and crispy. Remove them from the oil and set them aside.
4. Cook the chopped spinach in a pressure cooker until soft. Blend it into a smooth, consistent paste.
5. In a separate pan, heat the oil for the gravy. Sauté the ginger and garlic paste until fragrant.
6. Add the tomato puree and cook for about 2 minutes, stirring continuously.
7. Stir in the tomato sauce, spinach paste, spices, and salt. Cook the gravy until it thickens to your desired consistency.
8. Gently place the fried Manchurian balls into the hot gravy just before serving.

Enjoy the rich taste of tradition with every bite of this unique Green Manchurian.

(Garden to Kitchen, Vigyan Prasar)