Idli Manchurian with Gravy

Ingredients(for 2 medium idlis with 1/2 cup gravy)

• 4 Steamed idlis (cut into quarters, use leftover or fresh)
• 1/2 cup Onion (finely chopped (pyaz))
• 1/2 cup Capsicum (finely chopped (shimla mirch))
• 2 tbsp Spring onion greens (chopped (hara pyaz))
• 4 cloves Garlic (finely chopped (lehsun))
• 1 inch Ginger (finely chopped (adrak))
• 1 Green chilli (finely chopped (hari mirch), adjust to taste)
• 1 tbsp Cornflour (makai ka atta, for slurry)
• 1 tbsp Soy sauce (low sodium preferred)
• 1 tbsp Tomato ketchup (for sweetness and tang)
• 1 tsp Red chilli sauce (adjust to spice level)
• 1/4 tsp Black pepper powder (kali mirch)
• to taste Salt (namak)
• 2 tsp Oil (use olive oil or mustard oil for health)
• 1 cup Water (for gravy)

Instructions

1. 1

   Cut the steamed idlis into bite-sized quarters and set aside. This helps them absorb the gravy evenly.

   2 minutes

   Use a sharp knife for clean pieces and avoid crumbling.

2. 2

   In a small bowl, mix cornflour with 2 tablespoons of water to make a smooth slurry. Keep aside.

   2 minutes

   Stir continuously to prevent lumps in the slurry.

3. 3

   Heat 2 teaspoons oil in a non-stick kadhai or tawa on medium flame. Add chopped garlic, ginger, and green chilli. Sauté till fragrant.

   3 minutes

   Do not brown the garlic, just let it turn aromatic.

4. 4

   Add onions and capsicum. Stir-fry on high heat for 2-3 minutes until slightly soft yet crunchy.

   3 minutes

   Maintain a high flame for a smoky, street-style flavor.