Mushroom Manchurian: Indo-Chinese Fusion Recipe
The Indo-Chinese cuisine was developed by Chinese people who migrated to India from the northern Chinese states. Once in India, the newly arrived Chinese began using local ingredients and incorporating local flavors into their cooking.
Manchurian is an Indo-Chinese dish that bears no resemblance to traditional Chinese cuisine. Crisply fried vegetables like carrots, cabbage, cauliflower, or mushrooms are coated in a thick, spicy sauce.
Mushrooms are a nutritionally rich food. Besides being low in fat, they are rich in antioxidants, fiber, and protein, and they provide several health benefits. Here is an article on the health benefits of mushrooms that you may like to read.
In this recipe, we are using mushrooms as the main vegetable, but you may replace them with any other vegetable—or you may even replace them with chicken.
- Vegetable oil, for frying
- 200 grams button mushrooms, cleaned and washed, stalks chopped off
- 2 spring onions, leaves and bulbs chopped
- 2 bell peppers, deseeded and cut into squares
- 3 tablespoons arrowroot
- 4 tablespoons green chilies, finely chopped
- 1 teaspoon ginger paste
- 1 tablespoon garlic paste
- 2 to 3 teaspoons hara dhania (cilantro), chopped
- 1 tablespoon tomato ketchup
- 1 tablespoon soya sauce
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 3/4 teaspoon salt
- Put the mushrooms in a large bowl. Ensure they are wet. Add the arrowroot, 1/2 teaspoon ginger paste, 1/2 tablespoon garlic paste, and some chopped green chilies. Mix until they combine nicely, then add a little water and stir until the arrowroot paste coats all the mushrooms nicely. Set aside.
- Heat oil on medium heat, then reduce heat to low. Drop in the coated mushrooms in batches and deep-fry until golden in color. Remove to a plate.
- In a pan, add 2 tablespoons oil. Heat the oil on medium heat, then reduce heat to low. Add the ginger paste, garlic paste, and green chilies. Saute for 30 seconds.
- Add the bell peppers. Raise heat to medium and mix well.
- Add the spring onions and mix again. Add the tomato ketchup and the soya sauce. Stir until the sauces mix.
- Add the fried mushrooms and mix well. Add 1/4 teaspoon salt, 1/4 teaspoon red chili powder, and the coriander powder. Add most of the chopped cilantro, saving a little for a garnish.
- Cook while stirring for about 2 to 3 minutes, ensuring that the veggies retain their crunch when done.
- Remove to a serving dish and garnish with cilantro.
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© 2018 Rajan Singh Jolly