Veg Manchurian Gravy

🔥 Prep

• Wash and finely chop 250 g mixed vegetables (carrot, beans, cabbage, bell pepper) into ~½ cm pieces.
• In a large bowl combine the chopped vegetables with 3 tbsp corn flour, 2 tbsp maida, 1 tbsp ginger‑garlic paste, 1 tbsp soy sauce, and ½ tsp salt; mix until lightly coated.
• Prepare a corn‑flour slurry by mixing 1 tsp corn flour with 2 tbsp water (from the 300 ml water) for later thickening.
• Measure out the remaining 1 tbsp soy sauce, 1 tbsp chilli sauce, and the rest of the 300 ml water for the gravy.
• Heat 300 ml oil in a deep pan or kadai for deep‑frying.

🔥 Cook

• 1. Heat the oil over medium‑high heat until it reaches 180 °C (a small drop of batter sizzles and rises).
• 2. Shape the vegetable mixture into small balls (~2 cm diameter) and gently slide them into the hot oil.
• 3. Deep‑fry the balls for 3‑4 minutes, turning occasionally, until golden brown and crisp.
• 4. Using a slotted spoon, remove the fried veg balls and drain on paper towels; set aside.
• 5. Discard excess oil, leaving about 1 tbsp in the pan, then reduce heat to medium.
• 6. Add the remaining 1 tbsp soy sauce, 1 tbsp chilli sauce, and the reserved ginger‑garlic paste; sauté for 30 seconds until fragrant.
• 7. Pour in 300 ml water, bring to a gentle boil over medium‑high heat, then reduce to medium.
• 8. Stir in the corn‑flour slurry and the remaining ½ tsp salt; cook for 2‑3 minutes, stirring constantly, until the gravy thickens and becomes glossy.
• 9. Add the fried veg balls to the gravy, toss gently to coat, and simmer for 2 minutes over low heat so the balls absorb flavor.
• 10. Taste and adjust seasoning if needed; turn off the heat.

🔥 Serve

• Transfer the Veg Manchurian Gravy to a warm serving bowl; garnish with chopped spring greens or cilantro if desired.
• Serve hot alongside steamed jasmine rice, fried rice, or noodles (Hakka or chow mein).
• For extra texture, accompany with crispy spring rolls or papadum.