10/29 Sunita Mankunath

Gobi Manchurian (Cauliflower Manchurian)

Indo Chinese recipe

Ingredients:

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 minutes, drained

For Batter:

2 tbsps all-purpose flour

2 tbsps cornflour

1 tbsp ginger-garlic paste

Pinch of turmeric

salt to taste

Oil to deep fry.

For sauce:

1/4 cup spring onions, finely chopped,

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chilis

1 tsp red chili powder

2 tsps soya sauce

2 tsps vinegar

salt as required

1 tbsp finely chopped cilantro

1 tbsp oil

Method:

Heat oil for deep frying.

In a bowl, combine all purpose flour, cornflour, salt, ginger-garlic paste and water to make a thick paste. Dip the washed and drained florets into the batter so its well coated. Place each dipped floret into the hot oil. Deep fry till the cauliflower florets are golden brown. Remove and keep aside on paper towels.

Heat 1 tblsp of oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.

Add the spring onions and sliced garlic, stir fry on high for 3-4 minutes constantly tossing so it doesn’t burn.

Reduce to medium heat and add soya sauce. Combine well and cook for 2 minutes.

Add the deep fried cauliflower and combine. Toss on high for 1-2 minutes. Turn off heat.

Garnish with cilantro.