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Thursday, October 25, 2012

Chilli Chunky Manchurian (Vegan)

By : Meghana Komarla


  • Soy Chunks - 150g (Here I have used mini soy chunks)
  • Onions - 1 Medium (thinly sliced)
  • Capsicum / Green pepper - 1 Medium (thinly sliced)
  • Green Chillies - 10Nos. (Slit into half, lengthwise) Adjust according to your preference
  • Salt to taste
  • Soy sauce – 2tsp
  • Garlic - 6pods (Finely chopped)
  • Ginger - 1/2 Inch (Juliens)
  • Vinegar - 1 1/2 to 2tsp
  • Tomato Ketchup - 1tsp (Add more if kids are eating)
  • coriander / cilantro - 3tbsp (finely chopped)


In a microwave proof cup add the chunks, 2 pinches of salt and water (enough to cover the chunks). Cook for 4 to 5 mins or till the chunks are tender. Remove once they are done and run the chunks under cold water for 2 mins. Next squeeze the water from the chunks and keep aside.

Now time to start the tempering. Heat oil in a wok, add the garlic & saute for 1 min. Add the onions, green chillies and ginger & saute for 3 to 4 mins. Then add the peppers saute further for 2 mins. Next add the soy sauce, ketchup, vinegar and the soy chunks. Saute for 3 to 4 mins. Lastly add the salt and cilantro.

Note : If you like super spicy then add green chilli sauce.
You could add spring onions too.

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