Gobi Manchurian (Dry)

Gobi Manchurian is a famous Chinese (Indian style) appetizer. If you do not like the cauliflower in vegetables then think again and try this. The sauce of this dish gives cauliflower a different look, different taste and very nice aroma. My Mom-in-law likes this dish very much, this is for you Mummy.

Ingredients:
Cauliflower - Medium, cut into bite size florets
Oil for deep frying

For the batter:
All purpose flour (maida) - 5 tbsp
Corn starch - 3 tbsp
Ginger - 2 tsp minced
Garlic - 1 tbsp minced
Red chilli powder - 1 tsp
Soy Sauce - 1 tsp
White Vinegar - 1/2 tsp
Black Pepper powder - 1/4 tsp
Salt to taste

For Sauce:
Onion - 1 diced
Green Bell Pepper - 1 diced
Green chillies - 4 slitted and cut in halves
Ginger-Garlic paste - 1 tsp
Green Spring Onions - 3 tbsp finely chopped
Soy sauce - 1 tbsp
White Vinegar - 1 tsp
Tomato Ketchup - 2 tbsp
Red chilli sauce - 2 tsp
Salt to taste
Coriander leaves - 2 tbsp chopped (for garnishing)
Oil - 2 tbsp

Method:

To make batter:
Take a small bowl add all purpose flour, corn starch, salt, black pepper powder, red chilli powder, minced ginger-garlic, soy sauce and white vinegar, mix well. Add some water and make a thick paste without any lumps.

For deep frying:
Wash the cauliflower florets and pat dry with a kitchen towel. Now coat cauliflower pieces well with batter and deep fry until cauliflower is a medium dark brown in color. Drain the excess oil with a paper towel and set aside.

For Sauce:
Heat oil in a wide saucepan on high flame. Then saute the onions, green bell peppers, green chillies and ginger-garlic for couple of mins. Once they turns slightly tender add soy sauce, white vinegar, tomato ketchup, red chilli sauce and salt, mix it well. Now add fried cauliflower toss everything and mix well until the masala becomes dry. Now add spring onions and lower the heat to low flame and toss again for a min.

Garnish with chopped coriander leaves and serve.