Veg Manchurian is a tasty Indo Chinese dish of fried veggie balls in a glossy, rich-brown sauce with bold notes of tangy, sweet, spicy, and salty. This dish combines finely chopped vegetables and a flavorful sauce, making it impossible to resist.
1: Finely chop all of the veggies using a food chopper.
2: Place the veggies and the rest of the ingredients except oil in a bowl and mix until the mixture binds together.
3: Shape the mixture into small balls. Fry several at a time without overcrowding the pan.
4: Fry the manchurian balls until they are golden-brown on both sides and set aside.
5: For the sauce, heat the wok on high and pour 1 tablespoon of oil.
6: Add onion, ginger paste, and bell peppers, and sauté for a minute.
7: Add the vegetable stock, soy sauce, and spices to the wok one by one, mixing together.
8: Mix cornstarch with 4 tablespoons of water and add to the sauce until it thickens.
9: Cook the sauce until it boils and becomes glossy, about 2-4 minutes.
10: Add the fried manchurian balls to the sauce, turn off the heat, and season with coriander leaves and scallions before serving.
