Vegetable Manchurian

Did you know that Manchuria is a region in now North East China. And the people who live there are called Tungusic people. The Tungusic people inhabit Eastern Siberia. They are not the Mongols. The Manchu people are the largest clan of the Tungusic people. The red tasseled hats belong to the Manchus. 

Interesting read, all of the above. But I could not establish if the Manchurian gravy could be dated back to the Manchu culture of food though the namesake is too much of a coincidence. I am finding it rather romantic to imply a connection. -)

For the recipe, I used one green cabbage, two plump red carrots and about one and a half green peppers. All of the vegetables have to be chopped really finely. Honestly, I used a chopper. To this mix, add one and a half tbsp corn flour and 4 tbsp flour. Wheat flour should do. Now add one finely chopped green chilly, salt and pepper to season and heartily mix it all. Make balls your palm. Here is where I am sharing my trick. When I make the balls, I squeeze out the extra juice in a bowl so that the balls hold out. Save the juice. Lets call it the magic juice just for a lark. 

In a deep wok, warm vegetable oil. Fry each ball till they turn golden on all sides. Gently place them on a kitchen towel for the extra oil to drain out.

Now to the gravy. You will need to finely chop one or two green chillies (for kids add the green chillies whole), one and a half handful of spring onions, two inches of ginger root with skin and about ten cloves of garlic. In about three tbsp of sesame oil which has been warmed, add the above. Separately and before hand mix three tbsp tomato ketchup, 3 tbsp soy sauce and one and a half green chilly sauce in a bowl. Once you have sauted the ginger-garlic-spring onion-chillies, add the sauce blend. Now add a cup of water and the rest of the strained magic juice. It is time to slowly put in the balls, one by one. Allow to simmer for atleast two minutes. If you need further thickness, mix a tbsp corn flour in a cup of room temperature water and add to the above. 

Allow a bubble or two. Enjoy with fried rice. 

PS: Wonder if the Gobi Manchurian perfected by Black Cadillac and Pub World and Konaark even existed in Manuchria! I am sure NOT. But I am also sure that all good Bangaloreans, gourmet food proponents or not swear by beer and yummilicious Gobi Manchurian coloured with orange tandoori colouring....Aha, those days!