Bottle gourd Manchurian gravy ¦ Lauki Manchurian gravy

BOTTLE GOURD/LAUKI/SOREKAYI MANCHURIAN GRAVY is a vegetable manchurian gravy is a popular combination of the Indian and Chinese style.  Bottle gourd is one of the choice to do the manchurian. This recipes make good side dish for fried rice and noodles.

We Indians are fond of Manchuri. May it be Gobi, veg, paneer, Mushroom, chicken, etc.. etc.. There are varieties of manchurian dish present in restaurant menu.

Here I am presenting you, my version of manchurian recipe. That is Bottle gourd /Lauki Manchurian. Bottle gourd is very healthy vegetable. But hated by many. So if you make this recipe, then definitely bottle gourd haters will start loving it. Trust me!! 

I have also used paneer in the recipe. You can skip if you don't have. You can even add other vegetables. But I suggest you just uses bottle gourd and Paneer.

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Bottle gourd Manchurian gravy

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 30 MCook time: 15 MTotal time: 45 M

Deep fried Bottle gourd and paneer balls cooked in Manchurian gravy

Ingredients:

For making balls :

• Bottle gourd /Lauki (grated) - 1 cup
• Paneer (grated) - ½ cup
• Refined flour /Maida - 3 tbsp
• Cornflour - 2 tbsp
• Red chilli powder - 1 tbsp
• Blackpepper powder - ½ tbsp
• Ginger-garlic paste - ½ tbsp
• Soy Sauce - ½ tbsp
• Salt - ½ tbsp
• Oil for deep frying

For the gravy :

• Oil - 2 tbsp (use fried oil)
• Garlic (chopped) - 5 to 6 cloves
• Ginger (chopped) - 1 inch
• Green chillies - 2
• Onions (finely chopped) - 2
• Capsicum (cubed) - 1 large
• White Vinegar - 1 tbsp
• Soy Sauce - 1 tbsp
• Tomato Ketchup - 2 tbsp
• Salt - ½ tsp
• Sugar - 1 tsp
• Blackpepper powder - 1 tsp
• Spring onions for garnish 

Instructions:

For making balls :

1. Wash, peel and grate the bottle gourd. Discard the seeds and soft pulp.
2. Squeeze off the juice from the grated bottle gourd and keep aside. 
3. In a large bowl, add grated bottle gourd, grated paneer, Maida, cornflour, red chilli powder, pepper powder, salt, Ginger-garlic paste and soy Sauce. 
4. Combine altogether to form a soft and non-sticky dough. (Don't add water) 
5. Take a small portion and make a ball out of it. Similarly make the balls with the remaining dough. 
6. Heat oil in kadai. Oil shouldn't be very hot. 
7. Drop in the balls very gently one by one, and deep fry on medium flame till crisp and deep brown. 
8. Stir continuously for even cooking and even color. 
9. Once done, take it out on a tissue paper and keep aside. 

For the Manchurian gravy :

1. (Flame should be high throughout the process)
2. Heat a pan or wok. Add oil (use the same oil used to fry the balls) 
3. Once oil is heated, add garlic, ginger and green chillies. Sauté for 2 minutes. 
4. Add onions and fry until translucent. 
5. Add capsicum and fry for 2 minutes. 
6. Now add white Vinegar, soy Sauce, tomato ketchup and mix well. 
7. Add salt and sugar and mix again. 
8. Now add bottle gourd juice (squeezed from the grated bottle gourd) and 1 cup water. Mix once and bring to boil. 
9. Add Corn slurry (mixture of 1 tbsp of cornflour and ½ cup water) and stir continuously until the gravy thickens. Add Pepper powder and mix well. 
10. Now add the fried balls and gently coat in the gravy. Allow to cook for 5 minutes. 
11. Add chopped Coriander stem or spring onions greens. Mix once and switch off the flame. 
12. Serve hot with fried rice or hakka noodles. 

Notes:

You can also make the dry version of this recipe. Make sure u squeeze out all the moisture from the bottle gourd before forming the dough. Fry on medium flame. Or else outside it will burn and inside it will be under cooked. Adjust sauces and spice according to your preference.

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