Cauliflower or gobi manchurian has to be the most famous Indo-Chinese dish ever. This recipe is a spicy version of the same.
Ingredients
1 small cauliflower
½ cup spring onions (chopped, bulb and leaves separately)
1 tablespoon garlic (chopped)
2 teaspoon ginger (chopped)
1 tablespoon corn flour
1 cup water
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 tablespoon oil
Oil for deep frying florets
Salt to taste
For marination of florets
3 tablespoon corn flour
5 tablespoon all-purpose flour
¼ cup water
1 teaspoon black pepper powder
Salt to taste
How To
Clean the cauliflower and cut into lemon sized florets. Heat the oil in a deep pan. Mix together all the ingredients for marination. Dip the florets in this mixture and deep fry in hot oil until golden brown. Remove from oil and drain excess oil using paper towels. Keep aside.
Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt to this mix and keep aside. Heat 1 tablespoon of oil in a wok. Add garlic, ginger and spring onions and stir fry at high heat for a couple of minutes. Add the corn flour mixture to this and cook for a few minutes until thick. Put the fried florets in this sauce, mix well and stir fry on high heat for 2-3 minutes. Remove from fire, garnish with spring onion leaves. Serve this gobi manchurian with fried rice or noodles.
Source: Archana’s Kitchen (www.archanaskitchen.com)
