Gobi Manchurian

Indo-chinese recipe is always a popular one, an Indian touch in Chinese recipe. The sweet and spicy sauce mixed with crunchy cauliflower gives a unique taste.  I always love to cook cauliflower because it is very easy to cut, cook ...:) Even at the time of parties I choose this vegetable every time. A lot of time consuming vegetable. 

The trick in this recipe is quick tossing in high flame. If you are really concern about deep frying you can bake the cauliflowers too.

Ingredients:

• Cauliflower- 1 small floret
• All purpose flour - 3/4 cup
• Corn flour or rice flour - 1/2 cup
• Ginger- garlic paste - 2 tsp
• Soy sauce - 1/2 tsp
• Chilli sauce or grated chilly - 1 tsp
• Salt - to taste
• Oil - to deep fry

For sauce:

• Onion - 1
• Spring onions - 1 bunch
• Green chilly - 3
• Ginger - garlic paste - 1 tbsp
• Chilly sauce (sriracha or any) - 2 tbsp
• Soy sauce - 1 tbsp
• Tomato puree - 1/4 cup
• Corn flour - 2 tsp
• Sesame oil - 1 tbsp
• Brown sugar - 1 tsp
• Salt - as per taste

Method:

Separate cauliflower into small florets. In a small bowl combine all purpose flour, corn flour, ginger - garlic paste, soy sauce, chilly sauce, salt with enough water to make a thick paste.

In a wok, heat the oil. Dip the cauliflower in the batter such that it is coated well. Fry the cauliflower in oil till they are golden brown. Drain them in a paper towel.

You can have it as such or coat with sauce.

For sauce: Chop the onions and spring onions finely. Save the green part for garnishing.In a large wide pan, add sesame oil. Add onions, white part of spring onions, ginger - garlic paste and green chilly and fry for 5 minutes. Add the tomato puree, brown sugar, soy sauce, salt, chilli sauce or sriracha.

Mix cornflour in 2 tbsp of water and add in the pan. Lastly add the cauliflower and increase the heat tossing the pan to coat sauces on cauliflower. Garnish with spring onions.

 Switch off and serve immediately.

Note:

• For tomato puree boil 2 tomatoes in water, remove the skin and puree in the blender.