Healthy no-fry Veg Manchurian in Gravy
A healthier way to cook everyone’s favourite Indo-Chinese recipe – Veg Manchurian in gravy. The vegetable balls are steamed instead of fried, keeping the dish healthy & delicious.
Servings Prep Time
3portion 20minutes
Cook Time
20minutes
Servings Prep Time
3portion 20minutes
Cook Time
20minutes
Ingredients
For the manchurian balls
For sauce:
  • 2 chilliesfresh green / red , finely chopped
  • 1tsp chopped gingerfinely
  • 4 – 5 garlicflakes of , finely minced
  • 1tbsp oil
  • 1strips green bell pepper carrotor , cut into
  • 1 red onionmedium , finely sliced
  • 1cup spring onionchopped greens
  • 1 – 2tbsps soy sauce
  • 1tbsp white vinegar
  • 1/2tsp salt
  • black pepperFreshly ground
  • 1tbsp wheat flour waterdissolved in one cup
  • 1cup water vegetable stockor
Instructions
  1. To prepare the healthy version of Veg Machurian, in a large bowl, mix all ingredients for the manchurian balls, except flour.
  2. Add flour gradually, while kneading, without using any water. The salt will drain out the water in the gourd. Add upto one cup flour until you get a soft pliable, non sticky dough.
  3. Place 4-5 cups of water in the steamer, bring to a boil.
  4. Make small balls – about over an inch diameter and arrange them on the oiled perforated vessel to be kept in the steamer. You could also use a bamboo steamer or idli maker.
  5. Steam for 10-12 minutes, until a skewer inserted into the balls comes out clean.
  6. While the balls are steaming, you can get the sauce ready.
  7. To make sauce: In a large wok, heat a tbsp of vegetable oil. On high heat, saute the chillies, ginger and garlic for a few seconds.
  8. Add the bell pepper, onions and half the spring onion greens, rapidly stir on high heat for 1-2 minutes, till somewhat cooked yet crunchy.
  9. Add the soy sauce, vinegar, salt and pepper, stir well.
  10. Pour into the wok the wheat flour-water mixture. Let this come to a boil and thicken.
  11. Adjust the thickness of the sauce to your liking, using the remaining one cup water or stock.
  12. Garnish with remaining spring onion greens, put in the steamed balls. Let this come to a simmer. Let the balls soak in the sauce for around 15 minutes before serving hot with rice or noodles.
Recipe Notes

We loved this dish. Steaming really did not take away anything from the dish, in fact we had more pleasure in eating knowing that our dinner was a whole bunch of healthy steamed and sauteed veggies

Try it out and it is sure to surprise you, that something so healthy can be so yum 🙂

What you can serve this with-

Chinese style Cucumber Salad

Fried rice

Ginger Sesame Hakka Noodles

Mango Pudding

(c) Nandita Iyer 2006-2016