October 5, 2012

Gobi Manchurian

My first attempt at cooking an Indo-Chinese recipe to go with vegetable pulao. Very impressive for the first attempt, I should say! Try for yourself to see how simple & delicious this gravy is!


For deep frying
Cauliflower florets - 10-15 nos
All purpose flour - 6 tblsp
Rice flour - 2 tblsp
Ginger - 1 inch (grated)
Garlic pods - 2 nos (grated)
Red chilli powder - 1 tsp
Salt - as required
Oil - for deep frying

For Sauce
Ginger - 1 inch
Garlic pods - 2 nos
Onion - 1 no (Medium sized, chopped into cubes)
Tomato - 1 no (Medium sized, chopped into small cubes)
Capsicum - 1 no (chopped into cubes)
Green chillies - 2 nos (finely chopped)
Cilantro - Few
Spring onions - 1-2 stems
Red chilli powder - 1 tsp
Chilli sauce - 2 tsp
Soya sauce - 2 tsp (adjust according to your taste)
Corn flour - 1 tsp dissolved in 1/2 cup water
Salt - as needed

Partly cook cauliflower in boiling water for few minutes. Take care to not overcook cauliflower florets and mash it up.

Mix boiled cauliflower, salt, red chilli powder, grated ginger & garlic (alternatively, you can also use ginger garlic paste), all purpose flour and rice flour with sufficient water. Make sure that the batter consistency is really thick and coats each & every floret well. 

Deep fry till golden brown in batches and keep aside. Take care not to crowd the frying pan.

Heat about 1-2 tbsp of oil in a broad pan. Add grated ginger/garlic followed by onion, green chillies and fry till onion turns translucent. Now, add tomatoes, capsicum and fry for a minute. 

After this, add soy sauce, chilli sauce, salt, red chilli powder and fry for a minute in high flame. Now, add corn flour (dissolved in water) to the pan and heat it until required consistency.

Add the fried cauliflower florets with chopped coriander leaves and mix well so that the gravy coats each & every florets. 

Garnish with chopped spring onions and enjoy! This recipe paired perfectly with vegetable rice.

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