[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

Vegetable Manchurian Dry is made by replacing Gobi (cauliflower) with finely chopped and grated vegetables such as capsicum, cabbage, carrot, beans and spring onions. It’s prepared almost on the same lines as Gobi Manchurian and it is one of best Indo-Chinese appetizer.
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Ingredients

1. Capsicum – 1 cup (finely chopped)
2. Cabbage – 1 cup (finely chopped)
3. Carrot – 1 cup (grated)
4. Spring Onion Greens (finely chopped) – 3 Tablespoons (For manchurian balls as well as for garnishing)
5. French Beans – 1/2 cup (finely chopped)
6. Spring Onion Bulbs – 1/2 cup (finely sliced)
7. Refined flour (Maida) – 4 Tablespoons
8. Corn flour – 1/2 Tablespoon
9. Rice flour – 1/2 Tablespoon
10. Ginger – 1 1/2 Teaspoons (finely chopped)
11. Garlic – 1 1/2 teaspoons (finely chopped)
12. Green Chilies – 2 (finely chopped)
13. Shezwan Sauce – 2 Teaspoons
14. Red Chili Sauce – 1 Teaspoon
15. Soy Sauce – 1 1/2 Teaspoons
16. Tomato Ketchup – 1 Teaspoon
17. Black Pepper Powder – 1/2 Teaspoon
18. Water as required
19. Salt as per taste
20. Vinegar – 1 Teaspoon
21. Cooking Oil to deep fry and for tempering
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Directions

First prepare the vegetable balls.

1. In a bowl, add finely chopped capsicum, grated carrot, finely chopped cabbage, finely chopped french beans and 2 tablespoons of spring onion greens.
2. Now add black pepper powder, a little bit of salt (not too much), 1/2 teaspoon of finely chopped garlic, 1/2 teaspoon of finely chopped ginger, 4 tablespoons of refined flour for binding purpose, 1/2 tablespoon of corn flour and 1/2 tablespoon of rice flour for crispiness.
3. Using hands, mix them all well and make a dough for which the vegetables needs to be pressed so that they can release some moisture in them. You can add some more of refined flour if dough is not bind properly.
4. When the dough is ready and I’m going to make small vegetable balls.
5. In a pan, add cooking oil on a medium flame. When the cooking oil is hot enough, drop the vegetable balls one by one. Fry the vegetable balls until they are golden brown in color.
6. When they are golden brown in color, take them out and transfer them to a plate.

Now I’m going to prepare the sauce.

7. In a pan, add 1 tablespoon of cooking oil.
8. When the oil is hot enough, add 1 teaspoon of finely chopped garlic, 1 teaspoon of finely copped ginger and finely chopped green chilies.
9. Sauté them for few seconds.
10. Now add 1 1/2 teaspoons of soy sauce, 1 teaspoon of tomato ketchup, add a little bit of salt (not too much) because soy sauce will already be having some salt in it, add 1 teaspoon of vinegar, 2 teaspoons of schezwan sauce and 1 teaspoon of red chili sauce.
11. Mix them well.
12. Add finely sliced spring onion bulbs and mix it well.
13. Add 2 tablespoons of water and give them a mix.
14. Add fried vegetable balls into the sauce and mix them well with the sauce.
15. Finally, sprinkle a little bit of spring onion greens and give them a good mix.

Alright, the vegetable manchurian dry is ready to be served. Garnish it with some spring onion greens.

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