Psst! It’s hard to resist!
Indians love their food! That’s a fact that no one can dispute. Chinese dishes have been close to our hearts for ages. But it is the Indo-Chinese cuisine that has us craving for more. Deep-fried, spicy, saucy dishes like Chicken Manchurian are highly popular across India in many forms including fish manchurian, prawn manchurian and many more veggie versions like gobi, baby corn and mushroom. However, you do not have to wait for a special ingredient or protein to cook it at home. Use anything that you have in the refrigerator and whip up a delicious dish by following the same recipe.
Have you been craving a Manchurian dish and there’s no meat at home? No worries, try out the humble egg! We’re sure you haven’t heard of this one before. Who says you have to settle for scrambled eggs or omelettes everyday? All you need to do is boil a few eggs & get started. It’s quick, easy & delicious!
History of Egg Manchurian
Believe it or not, the Chinese or Russian province of Manchuria has nothing to do with this delicious dish. We, Indians, have embraced different cultures at different times with alien food becoming a fixture on our plates. This unique dish has been created within the borders of India and incorporates the best of food cultures from both ancient civilizations. Although it is difficult to trace back its history, Nelson Wang, a Mumbai-based Indian Chinese is credited with the honour of putting this unique dish on our plates. He may be Chinese by ancestry but his heart continues to beat for India.
What is Egg Manchurian?
A no-meat yet full-of-protein dish, this one is absolutely no-fuss. It is a tasty dish containing boiled eggs that are batter-coated and deep fried and then gently tossed with diced ginger, garlic, and fresh green chilies. This combination reminds you of a Bengali household. Wang was being true to the city of his birth i.e. Kolkata. His family name came together in the dish as well. He added soy sauce and corn-starch liberally, making the consistency thick & glossy. You can choose to use vinegar or even tomato sauce if you do not like the taste of vinegar. You would be amazed to learn that the first Egg Manchurian was served at the Mumbai Cricket Club in 1983.
Hungry for this recipe?
Order fresh, clean eggs from Licious that are naturally laid by healthy hens and get started. We have a wide variety of eggs including Classic, Brown, Country, Duck, and Quail eggs. Remember to Instagram the final dish with #MadeWithLicious!
| Prep Time | 10 minutes |
| Cook Time | 25 - 30 minutes |
| Servings |
people
|
- 1/2 cup oil
- 1/2 cup sliced bell pepper
- 1/2 cup sliced onion
- 1/2 tbsp ginger garlic paste
- 1/2 tbsp Chopped Green Chilies
Ingredients
Batter
Sauce
Stir Fry
Garnish
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- Prepare the batter by adding refined flour, cornflour, ginger garlic paste, and salt and pepper to a bowl.
- Add enough water to make a thick paste.
- Boil the eggs for 8 to 10 minutes.
- Peel & cut each egg into quarters.
- Dip the pieces in the batter and set them aside.
- Heat oil in a pan/wok.
- Deep fry the batter-coated eggs carefully until they turn golden brown.
- Remove the eggs onto a plate and set them aside.
- Remove the oil from the pan, leaving enough oil to keep the pan coated with oil.
- Heat it gently.
- Add sliced bell pepper, onions, green chilies as well as ginger-garlic paste along with the seasoning and stir fry it for about 5 minutes.
- Add the sauce ingredients to the stir fry and mix properly.
- Add the deep-fried eggs into the mixture and mix well until all the slices are well coated. Take care to keep the fried egg slices intact.
- Keep it covered for 5 to 10 minutes.
- Garnish it with fresh coriander leaves and serve it hot with steaming noodles or fried rice.