Gobi Manchurian

Gobi manchurian is one the indo chinese creations. They can be served as an appetizer (dry) or as an entree (with gravy). It is a dish which appears to be complex but is pretty simple to make but takes a little time.



Ingredients:

• One medium sized Cauliflower - Cut into florets
• Onions - 2 (finely chopped)
• Garlic - 4 cloves
• Green chillies - 3
• Small sprig of ginger
• Chilli sauce - 2 tbsp
  
• Tomato sauce - 3 or 4 tbsp
• Salt as per taste
• Corn flour - 1 cup
• Maida (all purpose flour) - 1 cup
• Spring onions
• Coriander leaves
• Soya sauce - 1 tbsp
• Water
• Oil for frying
  

Preparation:

• Mix the corn flour, maida, some salt and chilli powder with some water to prepare a paste which is neither too thick nor too thin.
• Heat some oil and add the onions and fry them till they are golden brown. Add the garlic, ginger, chillies and salt.
  
• Now add the tomato sauce, chilli sauce and soy sauce and saute for 3 - 4 minutes and remove from heat and keep aside. If you want some gravy add water to this and let it simmer for 2 minutes.
  
• Heat oil in a frying pan. Dip the florets in the flour paste prepared earlier and fry them in the oil till they are golden brown.
• Once all the florets are fried add them to the prepared gravy.
• Garnish with spring onions and coriander leaves.

This post is especially for my friend Tamizh who kept tempting me to try making the manchurian. Thanks to her I ventured out into this.