Manchurian

Ingredients: Serves 3-4

For Gravy:

3 medium capsicum, finely chopped

1 medium onion, finely chopped

1 carrot, finely chopped

6-7 garlic slices, finely chopped

1 inch ginger, finely chopped

1 tablespoon oil

Salt, red chilli powder and black pepper powder to taste.

1 ½ tablespoon soy sauce

1 tablespoon chilli sauce

1 ½ tablespoon vinegar

1 tablespoon sugar

3 cups water

1 tablespoon corn flour

Manchurian balls:

For Manchurian balls I used McCain’s chilli garlic potato bites, as they work perfectly with this gravy. Cook them as per packet instructions and keep aside.

Recipe:

In a wok add oil and leave it to warm up on medium flame.

Then add garlic, ginger and sauté for a couple of minutes, after which add onion.

When onions begin to change color, which happens after 2-3 minutes, add carrot. Put the lid on and leave it to sauté for 2-3 minutes.

Now add capsicum and cook it for 2 minutes after which add salt red chilli powder and black pepper powder. Mix nicely.

After couple of minutes add soy sauce, chilli sauce, sugar and mix nicely. Then add 2 ½ cup of water to the wok and bring a boil to it on high flame.

Meanwhile in the remaining half cup of water mix corn flour so that no lumps are formed.

When water has come to a boil turn heat low, add corn flour water, and leave it to simmer. This will thicken the gravy. When that happens, finally add vinegar stir it gently.

Finally add Manchurian balls in the gravy. After final simmering of another minute or so, Manchurian is ready to eat.