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Want to Make a Quick, Easy Exotic Dish?

Submitted by WomenWorking on Tue, 10/04/2011 - 08:39

If you’re looking for an easy dish that’s sure to impress anyone you make it for, look no further than Natasha Singh. This chef has a home catering business, and her unique spin is that she features food of all different cultures on her menu — Indian, Thai, Chinese and Italian — you name it, she has it!

She shows you how to make Vegetable Manchurian, an Indian/Chinese fusion dish. We wouldn’t be surprised if she has her own restaurant sometime soon. 


Video Editor: Christina Raia

Vegetable Manchurian

You’ll Need

1/2 medium head cabbage
1 large, peeled carrot
½ medium sized bell pepper, any color
2 scallions
Salt and black pepper to taste
6 tbsp all-purpose flour (or as needed to make a firm dough
2 Tbsp corn starch
Oil for deep frying

1 Tbsp oil
2 Tbsp, ginger, minced
6 large garlic cloves, chopped
1 medium red onion, finely chopped
1/4 cup soy sauce
1  1/2 tsp
1 ½  Tbsp corn starch
1 tbsp vinegar
3 cups vegetable broth (chicken broth or water can also be used)

Dried red pepper flakes can be added to the sauce for a spicy dish
Spring Onions – sliced diagonally for garnish
Chopped cilantro for garnish



  • Heat the oil to about 350 degrees for deep-frying on medium heat.
  • Prep all the vegetables: chop in food processor, or, if you don't have one, finely grate.
  • In a large bowl, mix the vegetables and season lightly with salt and pepper. Set aside for 15-20 minutes until the natural juices are drawn out.
  • Add corn starch and flour to form a firm dough. (The vegetables may need more or less flour and starch depending on how much moisture is in the mixture. Adjust the two as needed. You should be able to form a ball.)
  • Wet palms lightly so dough doesn’t stick. Form balls and drop into hot oil. Fry until golden brown on all sides.
  • Remove from the oil with a slotted spoon and drain on paper towels.


  • Heat 1 Tbsp of oil on medium heat in a deep skillet or saucepan
  • Add ginger, garlic & chopped red onion and sauté for about a minute until softened and fragrant
  • Mix the broth, corn starch, sugar, vinegar and soy sauce in a separate bowl. (If you’re using red pepper flakes, add them to this mixture.)
  • Add to the pan and bring to a simmer until the sauce thickens.
  • Once it is thick enough, turn off the flame.
  • Place dumplings in a serving dish over rice and pour the hot sauce on top.
  • Garnish with scallions and cilantro.

I love to get this thing

I love to get this thing going. That seems to be what they all want to have. - Marla Ahlgrimm