Gobi/Cauliflower Manchurian is a very popular starter in India. Though it is from the Chinese Cuisine, Indians have adapted it to suit their plate. It can be made dry and served as a starter or the one with gravy is usually an accompaniment to Vegetable fried rice.
20 bite sized florets of Cauliflower
200 gms Maida/APF
5 tbsps Corn flour
6 tbsps Dark Soya Sauce
6 tbsps Tomato ketchup
2 inch piece of Ginger grated
15 cloves of Garlic grated
9 green chillies slit into two
2 onions sliced
1/2 tsp pepper powder
Finely chopped coriander leaves
Oil to fry the florets
Wash the florets well. Make a batter of pouring consistency of the Maida, cornflour and a pinch of salt. Heat oil in a pan. Dip the florets into the batter and fry them till they are done. Keep aside. Heat 2 tbsps of oil in a pan. Add the sliced onions, ginger, garlic and slit green chillies. Roast till the onions turn translucent. Add the soya sauce and tomato ketchup. Drop in the pepper powder and saute well. Add the finely chopped coriander. Tip in the florets and mix thoroughly. Saute for a couple of minutes and serve hot.
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