Cauliflower Manchurian

Cauliflower Manchurian (Gobi manchurian)

Ingredients

Cauliflower – 500 gm

Chopped spring onion – 1 small bunch

Chopped ginger – 2 tsp

chopped garlic – 1 tsp

Maida or white flour – ¼ cup

Corn flour powder – 3 tbl.sp

Whole red chillies – 2

Red chilli powder – ¼ tsp

Oil -3 tbl.sp

Water – 1 ½ cup

Milk – 1 tbl.sp

 

 

Method

Wash and cut cauliflower and boil in water to which a tablespoon of milk has been added. Cook for 3 to 4 minutes. Drain and dry florets on a clean cloth. Make a batter of flour and 2 tbl.sp corn flour, ¼ tsp of ginger and garlic, red chilli powder and salt. Dip these florets in the batter and deep fry. Remove and keep aside on a absorbent paper.

In the same oil, add remaining ginger and garlic and crushed red chilli and sauté for few minutes. Add salt and spring onions, fry for a minute and then add water and bring it to boil. Take 1 tablespoon corn flour, mix in ¼ cup water till all the lumps are dissolved. Add this mixture gradually to the gravy till the gravy becomes transparent. Add florets and soya sauce. Boil for two to three minutes and serve hot.

Cauliflower Manchurian

Ingredients

Cauliflower – 1 kg

Onions – 3

Garlic – 10 flakes

Spring onions – 5

Tomatoes – ½ kg

Cumin seed – ½ tsp

Salt as per taste

Make a paste of

Red chillies – 10

Red chilli powder – 1 tsp

Garlic – 4 flakes

Method

Cut cauliflower into big flowerets. Take water in a pan, add 1 tsp salt and 1 tsp turmeric powder, add this pieces of cauliflower and boil for two minutes. Drain the water, and deep fry in oil till golden brown.

Blanch tomatoes, peel the skin and make into pulp. Cut onions and garlic into thin long slices. Cut spring onions into thin long pieces and fry till crisp and keep separately to garnish.

 Heat oil in a pan, add cumin seeds, garlic and then onion and fry till golden brown. Pour tomato pulp and cook till oil separates. Add ground chilies, salt and sugar to taste and then fried cauliflower. Sprinkle water if needed. Fry for few minutes till the gravy coats cauliflower. Garnish with fried spring onions.