Dry Manchurian
Dry manchurian is a dish made with vegetable balls cooked in a spicy tangy gravy.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wok
- Stove
- Spatula
- Slotted spoon
- Paper towel
Ingredients
- Cabbage - 2 cups (finely chopped)
- Capsicum - 1 cup (finely chopped)
- Carrot - 1 cup (finely chopped)
- Onion - 1/2 cup (finely chopped)
- Ginger - 1 inch (finely chopped)
- Garlic - 1 teaspoon (finely chopped)
- Green chilli - 1/2 teaspoon (finely chopped)
- Corn flour - 2 tablespoons
- All purpose flour - 1 tablespoon
- Oil - 2 cups
- Salt - to taste
- Coriander leaves - 1/2 cup
- Soya sauce - 3 teaspoons
- Tomato sauce - 2 tablespoons
- Green chilli sauce - 1 teaspoon
- Red chilli sauce - 1/2 teaspoon
- Vinegar - 1/2 tablespoon
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