Chinese food is very popular in India and the country has its own desi (local) version of Chinese recipes. Of all the Indo-Chinese recipes, the most popular are Chowmein, fried rice, and Manchurian. Today I am sharing the recipe of Veg Manchurian with gravy.
History of Manchurian
There are different stories behind the origin of Manchurian. Some believe that it came from Manchuria but a majority believe that it originated in Chinatown in Kolkata, India. It’s said that the dish was created in 1975 by a third-generation Chinese Chef-Nelson Wang, born in Kolkata. Initially, the dish was made with chicken but later for vegetarian Indians, Veg Manchurian was created. It’s one of my favorite Indo-Chinese dishes.
Vegetables to use
The most common vegetables used in vegetable Manchurian are carrot, cabbage, French beans, and capsicum. However, you can also use finely shredded cauliflower, broccoli, or scrambled tofu.
Serving veg manchurian
Manchurian is made with gravy as well as in dry form. Generally, the dry form is made to serve as a starter. However, if you want to serve it in the main course make it with gravy. Manchurian with gravy tastes the best with fried rice but you can also have it with a noodle dish like Chow mein or Hakka noodles.
More easy vegan Asian recipes
Chinese or I should say Indo-Chinese or Desi-Chinese is one of my favorite cuisines. If you also love it and want to try some easy Chinese recipes at home then don’t miss to check the following recipes at home:
Step by step photo instructions
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
