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Crispy Brinjal Manchurian

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Crispy Brinjal Manchurian Recipe, Baingan Ringna Pakoda , How To Make Crispy Brinjal Manchurian Recipe

Never thought of brinjal Manchurian, new veggie in manchurian. This is a Chinese style Manchurian preparation with Brinjal is crispy and tasty. Make sure to serve it hot.

This Brinjal manchurian will make a great appetizer for dinner parties. Make sure to serve it hot and crispy.

Indo - Chinese is really a massive section of our Indian delicacies. The Indo - Chinese dishes are produced so inter changeably, that you'd be understood to consider that it's a standard Indian food. The restaurant menu without having this food is pretty unthinkable. Just about all restaurants would certainly provide the fried rice with its very own twist to it.

Indian make many different Manchurian recipes with chicken, mixed produce,... Read More..

About Recipe

Vankaya Sannvankaya pakodi, Brinjal Eggplant , Begun samuka

How to make CRISPY BRINJAL MANCHURIAN

(27 ratings)
2 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
CRISPY BRINJAL MANCHURIAN
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : October 12, 2018


Ingredients used in CRISPY BRINJAL MANCHURIAN
• Slender brinjal - 200 grams.
• Corn flour - 1 tablespoon.
• All purpose flour - 2 tablespoons.
• Salt - to taste.
• Bell pepper (diced) - 1/2 number.
• Onions (diced) - 1 number.
• Oil - to fry.
• Garlic (finely chopped) - 1 tea spoon.
• Ginger (finely chopped) - 1 tea spoon.
• Green chilies (chopped) - 1 tea spoon.
• Soy sauce - 1/2 tea spoon.
• Sugar - 1/2 tea spoon.
• Tomato ketchup - 1 tablespoon.
• Pepper powder - 1/2 tea spoon.
• Vinegar - 1 tea spoon.
• Tomato (slices and remove seeds) - 1 number.
• Spring onions (chopped) - 1 tea spoon.
• Water - as required.
Method:
  • Cut the slender brinjal into roundels and place in water.
  • In a bowl add corn flour, all-purpose flour, salt, and mix nicely to make a batter by adding water in small quantities.
  • Place brinjal pieces in the batter to coat it nicely and deep fry until it is slightly colored.
  • To it, add bell pepper, onions and deep fry along with eggplant.
  • Heat 2 tablespoons of oil in another pan, add garlic, ginger and saute it.
  • Add green chilies, soy sauce, sugar, tomato ketchup, pepper powder, vinegar, salt and saute it.
  • Add tomato slices without seeds, earlier fried vegetables and saute it.
  • At last, add spring onions and mix nicely, check for seasoning.

Now Crispy Brinjal Manchurian is ready to serve.






Cooking with images Vange bhajjiya , Brinjal Eggplant , Badanekai Gulla bajji





Articles


Indo - Chinese is really a massive section of our Indian delicacies. The Indo - Chinese dishes are produced so inter changeably, that you'd be understood to consider that it's a standard Indian food. The restaurant menu without having this food is pretty unthinkable. Just about all restaurants would certainly provide the fried rice with its very own twist to it.

Indian make many different Manchurian recipes with chicken, mixed produce, toddler corn, cauliflower, and so on. Chicken Manchurian is among the most popular and incredibly renowned dish from Chinese dishes. It's prepared in various techniques with various meats either chicken, prawns or beef. Chicken Manchurian is simple to make and attractive. It can be enjoyed like a dry snack. It is also an ideal snack, tangy in flavor and delicious to eat.

Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques as per Indian tastes. This fusion cuisine has said to have developed by a small local Chinese community settled in Kolkata, India over century. The popularity of the cuisine spread widely into major metropolitan cities that include cities like Bangalore, Mumbai, New Delhi, Hyderabad and Chennai. It has become trendy even in the cities like Goa as there is a large Chinese and Tibetan population.

As with Indian cooking, Chinese cooking is provincial and the staple is rice. Some regions use more spices than others, and the types of dishes vary. But when Indians went to Chinese restaurants in India, they were looking for spicy Chinese food. What emerged was a cuisine that merged Indian spices, which suited the local tastes, with classic Chinese recipes and cooking techniques. In addition, dishes evolved that suited the large Indian vegetarian population. And so Indian-Chinese food -- Indian spices and seasonings overlaid with Chinese techniques -- was added to the other culinary traditions.

Some popular dishes include dumplings in a hot, sweet, and sour sauce; Chinese fried rice, a spicier and more Indian-like version of the classic dish; chili cauliflower, marinated in hot peppers and garlic and deep-fried; and Hakka noodles. The vegan variety is still rich in flavor, but light.

The Indo-Chinese fusion is one craze that exists to date where Indians enjoy an encore of dishes. Among such recipes, Vegetable Manchurian is one such gem. Vegetable balls deep fried and served in gravy accompanied by fried rice or noodles.



 

Comments & Reviews

 

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Recent comments

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misla Posted on Sat Oct 31 2015

your channel is wonderful, but a lot of the recipes use a lot of frying or lots of oil. Can you make more healthy recipes that doesn't use frying or oil? Thanks!?

Reply 0 - Replies
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Milan M Posted on Sun Feb 28 2016

Hi it's a nice dish, But can we keep brinjal in oven instead of deep fry??

Reply 0 - Replies

 


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