Friday, November 13, 2015

Vegetable Manchurian Gravy - Diwali Dinner 2015

Diwali - My favorite festival. Diwali opens a flood gate of memories each year with the glittering shimmering lights all around. After shifting to Mumbai, I was introduced to the Diwali delicacies or Faraal  that my colleagues get from home. My favorite is the Poha Chivda. I just love that. Even though in Assam also we have a variant of the dish, I have not tried making the Maharashtrian way yet. Need to go to my colleague's house to learn the trick soon!

This Diwali I thought of trying out something which I have not tried before. Cabbage Manchurian gravy! I thought since the Chinese lights have become an integral part of Diwali, what's the harm in having an Indianised Chinese dish. So here goes my version of Cabbage Manchurian Gravy.

It's an easy and no fuss recipe.

Ingredients :

For the Vegetarian Balls

One small Cabbage - (grated)
One medium Carrot - (grated)
One medium cup Besan ( some use Corn Flour and Maida but I used only Gram flour or Besan)
2 Green Chillies Chopped
2 Garlic cloves Chopped
Salt as per taste
Oil to fry the balls.

For the Gravy

2/3 strings of Spring Onions - both white and green parts
One full pack of Tomato puree
4 table spoons of Dark Soya sauce
3/4 Garlic cloves chopped
Salt as per taste
2 table spoon of oil

Mix all the ingredients for the vegetarian balls and shape these into round balls. I could make 5 balls of the size of table tennis balls. I suggest not to keep these balls for too long as they will get soggy otherwise. Heat the oil in a wok and place the balls as you round them. I deep fried them since I don't have any air fryer. But I plan to try baking them next time!! Once fried, put them on tissue so that the excess oil is soaked out.

Now for the gravy. I used 2 table spoon from the oil I used for frying the balls. Add the chopped spring onions ( please keep some green portions to garnish) and the chopped garlic cloves. Once they turn slightly golden, pour in the tomato puree and add soya sauce into it. Stir well. Add half a cup of water if you feel the gravy is too thick. Add salt as per taste and mix everything well. As the gravy comes to a boil, add the cabbage balls. Let them simmer for 5 minutes. Switch off the gas and garnish with chopped green spring onions.

Serve hot with fried rice or noodles. I served with plain noodles.

I just boiled the noodles. Then added little olive oil and freshly ground black pepper into the plain noodles.

P loved the dish.

Happy Diwali.

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