Go Back

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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine indochinese
Servings 3 portion

Ingredients
  

For the manchurian balls

  • 1 cup zucchini grated (or bottlegourd)
  • 2 carrots medium , finely grated
  • 2 cups cabbage finely grated or minced
  • 1 cup whole wheat flour Upto
  • 1 tbsp ginger finely minced / grated
  • 2 green chillies , finely chopped
  • 1 tsp salt
  • handful coriander leaves , finely chopped
  • 1/2 tsp black pepper powder

For sauce:

  • 2 chillies fresh green / red , finely chopped
  • 1 tsp chopped ginger finely
  • 4 - 5 garlic flakes of , finely minced
  • 1 strips green bell pepper carrot or , cut into
  • 1 red onion medium , finely sliced
  • 1 cup spring onion chopped greens
  • 1 - 2 tbsps soy sauce
  • 1 tbsp white vinegar
  • 1/2 tsp salt
  • black pepper Freshly ground
  • 1 tbsp wheat flour water dissolved in one cup
  • 1 cup water vegetable stock or

Instructions
 

  • To prepare the healthy version of Veg Machurian, in a large bowl, mix all ingredients for the manchurian balls, except flour.
  • 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.
  • Place 4-5 cups of water in the steamer, bring to a boil.
  • 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.
  • Steam for 10-12 minutes, until a skewer inserted into the balls comes out clean.
  • While the balls are steaming, you can get the sauce ready.
  • 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.
  • 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.
  • Add the soy sauce, vinegar, salt and pepper, stir well.
  • Pour into the wok the wheat flour-water mixture. Let this come to a boil and thicken.
  • Adjust the thickness of the sauce to your liking, using the remaining one cup water or stock.
  • 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.

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