Soya Manchurian Gravy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- sugar - 1 tsp
- vinegar - 1 tsp
- water - 2 cups
- soya chunks - 1 cup ( i used nano chunks )
- pepper powder - 1/4 tsp + 3/4 tsp
- ginger garlic paste - 1/2 tsp
- dark soya sauce - 2 tbsp + 1 tsp
- vegetable oil - 4 tsp
- ginger - 1 tsp ( finely chopped )
- garlic - 1 tbsp ( finely chopped )
- onion - 1 cup ( diced )
- capsicum - 3/4 cup ( diced )
- green chillies - 1 ( cut diagonally )
- red chilli sauce - 2 tsp
- tomato sauce - 2 tsp
- msg - 1/2 tsp (optional )
- cornflour - 6 tbsp
- spring onion - 3 tbsp ( chopped to garnish )
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (2g)
- Sodium 872.055 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Soak Soya chunks in warm water for 15 mins.Squeeze the chunks and drain the water.Now add 5 tbsp of cornflower, salt, ¼ tsp pepper powder, ginger garlic paste and a teaspoon of soya sauce to the chunks and mix well.Coat all the soya balls nicely with cornflower.Now, heat 2 tsp oil in a wide bottom pan.Add the soya chunks and saute till they turn crisp from all sides.Just toss the chunks in between to ensure even cooking.Meanwhile, for the sauce heat rest of the oil in a wok.When the oil become nicely hot, add chopped ginger and garlic.Add onions and saute for a minute on high heat.Add in capsicum and green chillies.Saute for 1 more minute.Now add all the sauces, salt, sugar and MSG.Add water and bring it to boil.Add cornflower mixed in 3 tbsp of water.Cook till the gravy thickens slightly.Add more water if you want a thinner gravy.Just taste the sauce before putting soya chunks in it.Add soya chunks and mix well.Add in spring onion and mix well.Serve hot.
