Vegetable Manchurian (Dry or with Gravy)

I found this recipe for Vegetable Manchurian on Sailu's Kitchen.  There are some very useful photos of the different steps on that site too.

Vegetable Manchurian is a favorite dish of both Sameer's and mine.  They're like spicy meatball appetizers, except instead of meat they're made up of vegetables and fried.  They're delicious, and you can serve them dry on a platter with little toothpicks in them if you're having a get-together, or you can make the accompanying gravy and serve them over a bed of rice, as I plan to do.  They tend to be spicy, but you can adjust the heat to your own liking by adjusting the amount of chiles and things containing chiles.

Ingredients
2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
2 tbs all-purpose flour
2 tbs corn starch
1/2 tbs rice flour
1 tbs ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
warm water as required (less than 1/2 cup is needed)
salt to taste
oil for deep frying
For sauce:
1/4 cup spring onions, finely chopped
1 1/2 tbs finely minced garlic
1/2 tbs finely minced ginger
2 finely chopped green chillis
1/2 tsp red chilli powder (preferably Kashmiri)
2 tsp soy sauce
1/2 tbs chilli sauce
2 tsp vinegar
2 tbs tomato sauce
1 tsp brown sugar
salt as required
1 tbs sesame oil
1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion greens

Directions

1. Heat oil for deep frying in a heavy bottomed vessel.

2. In a bowl, combine all-purpose flour, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper powder, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls.

3. Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

4. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

5. Add the whites of spring onions and stir fry on high for 2 minutes, constantly tossing them.

6. Add the vegetable balls and stir fry for another 3 minutes. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 minutes. Add 3-4 tbsps of water and cook for 2 minutes.

7. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves. 

For the Gravy:

1. Mix a tbs of corn starch in a little water. Keep aside.

2. After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soy sauce, tomato ketchup, chilli sauce and vinegar.

3. Add the corn starch water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 minutes. Turn off heat.

4. Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.