Veg Manchurian is a tasty Indo-Chinese dish of fried veggie balls in a spicy, sweet, and tangy sauce. There are 2 popular variations of making veg Manchurian.

1. Veg Manchurian Gravy (With Sauce) – Makes for a tasty Chinese Main Course. Goes best with fried rice, schezwan fried rice, or steamed rice.
2. Veg Manchurian Dry – An excellent starter snack or as a side dish with Hakka noodles or chow mein.

Both the recipes taste good and are shared with step by step photos. You can make either of them as per your choice. Example: you can make veg manchurian dry as a starter snack or veg manchurian gravy for a Chinese main course.

Veg manchurian gravy recipe has a sauce or gravy in which the fried veggies balls are tossed and dunked.

The sauce has a mix of eclectic flavors and tastes like sweet, savory, spicy, sour and umami. The recipe is also vegan.

Manchurian in the Indian lingo is a term for fried veggies or fried meat (fish or prawns or chicken) in this spicy-umami sauce.

You can also call the sauce as manchurian sauce. Manchurian and many other Indian Chinese recipes were an invention of the Chinese community living in Kolkata.

This Chinese style of cooking was largely adapted to suit the Indian palate and also to have more vegetarian options in the cuisine.

I love Indo Chinese food. So much was my love for making Chinese food at home that in my teens I would make three of my favorite Indo Chinese recipes often – Chilli Paneer, Corn Soup and Vegetable Manchurian.