GOBHI MANCHURIAN

Ingredients

Cauliflower – 1 medium-sized; cut into florets and soaked in hot salt water for 10 minutes
Ginger – 1″ long piece finely chopped
Garlic – 10-12 pods finely chopped
Spring Onion – 1/3 cup chopped
Capsicum – 1 small diced
Soy-sauce – 1 tbsp
Tomato ketchup – 1 tbsp
Red chilli sauce – 1-2 tbsps
Salt – to taste
Oil – 3 tbsps for shallow-frying the florets + 2 tbsps for the manchurian
Cornflour slurry made my mixing 1 tsp cornflour with ¼ cup water

For the coating:

Maida – 4 tbsps
Cornflour -3 tbsps
Soy-sauce – 2-3 tsps
Red Chilli powder – 1 tsp
Salt – to taste

Method

Drain the water from the cauliflower florets, and transfer to a clean, dry bowl.
Add all the ingredients mentioned for the coating – maida, cornflour , soy sauce, red chilli powder, salt to taste, and toss the bowl so all the cauliflower florets are well-coated. Set aside for about 10 minutes.
In a non-stick wok, heat the oil.
Shallow-fry the marinated cauliflower florets . Keep tossing them till they turn golden brown on the edges and tips
Cover them for few minutes to ensure they are cooked.
Transfer to a clean plate
In the wok, heat some more oil.
Add the finely chopped ginger and garlic. Saute for a minute.
Add spring onions & capsicum, and fry for a minute.
Lower the flame and add the tomato ketchup, soy sauce, red chilli sauce, salt to taste
Put cooked florets in this mixture.
Add cornflour slurry followed by 1 cup water to form a gravy.
Bring the gravy to a boil on a low flame, about 3-5 minutes at the most. Serve hot.

GOBHI MANCHURIAN