Mushroom Manchurian (Gravy)
Ingredients
Green Chilly – Chopped 2 Onion – Chopped 1/2 Garlic – Chopped 1 tsp Ginger – Chopped 1tsp All-Purpose Flour – 3 Tsp Corn Starch (Corn Flour) – 3 tsp for the batter and 1 tsp for gravy Spring Onions – chopped 1/2 cup Soya sauce – 2 Tsp Tomato sauce – 1 Tsp Chilli sauce – 1 Tsp Mushroom – 1 cupMethod
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Cut mushrooms into half, and in a bowl add Cornstarch, All-purpose flour, salt, water, Ginger garlic and make a smooth batter.
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Dip the mushrooms in the batter and deep fry them.
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Don’t keep mushrooms idle after frying for long, as they tend to become soggy and release water.
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In another pan heat 1 tsp of oil and add ginger garlic, fry till they are golden brown.
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Add chopped onions, green chilies, spring onion, and let it cook for another 1 minute.
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Mix 1 tsp cornstarch in water and pour the mixture of cornstarch and water over onions add more water if required.
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Now add Salt, Soya sauce, chili sauce, tomato ketchup, and let it cook for 2 minutes.
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Now add the fried mushrooms and let it cook for 2 more minutes.
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The curry will start to thicken due to cornstarch so you need to add more water to the cornstarch mixture.
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Curry should be runny not too thick at this stage as after your Manchurian is cooled the gravy will be thicker.
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Your delicious mushroom Manchurian is ready, garnish it with spring chopped spring onions.
- Note: Spring onions are a must for this recipe and you can vary the amount of soya sauce, chili sauce, and tomato ketchup according to your taste.
