Vegetable Manchurian … Indo-Chinese heaven !
A bit of a spicy bend on the Opti Cook hash browns, uses same recipe but in balls with a spicy Indo-Chinese sauce. For all the Manchurian lovers out there, including me, this was absolutely delicious ! I like a mild – medium heat, so if you like more a medium-hot heat, add more chilli at each step.
Because of the cauliflower used in the balls, it is a cross between Vegetable and Gobi Manchurian. I absolutely loved it ! The sauce tasted exactly like what I remember and I can honestly say it did not taste like I was eating “diet-food” of any kind and in any way.
Yes, it is a bit of a long recipe, takes an hour all up, recommend for a weekend meal,when you have some time up your sleeve to cook, sit and enjoy it !
Indo-Chinese Vegetable Manchurian
2015-11-04 16:52:09
Serves 4
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For Vegetable Manchurian Balls
- 1 medium cauliflower
- 1 tbs stock powder or 1 stock cube
- 1 cup of carrot, finely chopped
- 1 cup of green beans, finely chopped
- 1 red capsicum, half finely chopped and half chopped into 2 cm squares (for the sauce)
- 2 spring onions , finely chopped
- 1/2 tbs garlic, finely sliced
- 1/2 tbs ginger, crushed
- 1/2 tsp cracked black pepper
- 3 tbs olive oil, for frying
For the Manchurian Sauce (Gravy)
- 1 tbs olive oil
- 1 red onion, diced
- 1/2 cup spring onions, sliced thinly
- 1 tbs garlic, finely sliced
- 1 tbs ginger, crushed
- 2 green chillies, finely sliced
- 1 tsp black pepper
- 2 tbs low salt tomato sauce
- 1 sachet tomato paste (approx. 4 tbs)
- 2 tbs soy sauce, gluten free
- 1/2 tbs white vinegar
- 1 tbs Stevia
For the balls
- Cook the cauliflower in the stock for approx 20 mins until nice and soft and falling apart. You can also start on the sauce as this stage (see below).
- Grate all your vegetables. Set aside on paper towel to drain while the cauliflower cooks.
- Drain the cauliflower well in a colander. Get a large tea towel and tip cauliflower into the middle of it. With kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out. * Warning : this is very hot. Make sure you use rubber gloves so you are able to get all the water out successfully *
- Return to the saucepan and blitz until really smooth and creamy, it should not be watery but a solid, sticky mash. Add the grated vegetables and mix. Return to the tea towel and again wring out until most of the moisture is gone from the entire mix (again using gloves to protect your hands). Tip back into the saucepan. Mix well.
- Heat a frypan over medium heat. Add olive oil.
- Fashion the mix into small round balls a large tablespoon per ball.
- Place the balls into oil. Cook for approx. 15 minutes until brown turning so all sides are cooked.
For the sauce (gravy)
- In a pan add red onion, ginger, garlic and saute until light golden brown. Blitz into a puree. This will thicken the sauce later on.
- Add the Spring onion, chilli, black pepper, soy sauce, chopped red capsicum (from the balls recipes above), Stevia and vinegar plus 1/2 cup of water.
- Cook for 15 mins until it thickens slightly (see pic). Add more water when needed if it is getting a bit dry. Test the heat, if you like more, add some cayenne pepper, fresh red chilli, chilli powder and cook for a further 5 mins.
Assembly
- Place your serve of balls in a bowl, spoon sauce on top, stir carefully to coat the balls then top with black pepper and chopped coriander. Eat quickly so the balls remain crispy under the sauce and not soggy.
Notes
- You can also do the balls in the oven all at once, I didn't have the oven on for anything else, so decided to use the pan instead.
- Brilliant served with mustard seed cauliflower rice.
- Great the next day, however balls are soggy if placed in the sauce in the fridge.
- Suitable for freezing if done separately, cooked sauce in one container and uncooked balls in another. Last minute assembly is definitely a must !
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Faye
November 5, 2015
Geez That looks so amazing!!
Eliza
January 24, 2016
Thank you! I’ve also made and enjoyed the flat bread, the patties, adapted the fried rice and san choy bow but this one blew my socks off! So very good!