Gobi Manchurian is one of our many ways to subtly feed vegetarian to a non-veg loving family.
A delicious vegetarian appetiser that doubles as a side dish; cauliflower florets are coated in batter and then deep fried until crisp. Then these are tossed in sweet, sour and hot sauce.
We have experimented with a few recipes and this one works great.
Cut and clean a large sized cauliflower. Soak the florets in hot water to which 1/2 tsp of turmeric and salt has been added – for 5 minutes – this cleans and blanches the cauliflower florets without overcooking them. Drain.
Make a thick batter out of 1 and a half cups flour, 1/2 cup corn flour, 1 tsp ginger garlic paste, 1 tsp red chilli powder, water and salt.
Dip the cauliflower florets into the batter, coat them well and then shallow fry in a large pan, adding a few curry leaves to the pan in between.
Drain the florets on paper towels.
Pour a little oil used to fry the florets, into a wok. Add 2 cubed onions, 2 large slit green chillies, 4 slit garlic pods, 1 small piece ginger julienned and sauté well. Add 1 tablespoon chilli sauce, 1 tablespoon Schezwan sauce/Soy Sauce and stir well.
Add 1 tsp corn flour to a cup of warm water and stir well to get rid of the lumps. Pour it into the wok and stir well until the whole mixture thickens.
Add one cubed green capsicum (Don’t overcook, as the capsicum will get soggy) Add 1/2 tsp crushed black pepper and the fried cauliflower florets. Mix well.
Cook covered for 1 minute.
Garnish with curry leaves and chopped spring onions and serve hot with vegetable fried rice or chappatis.
By Christ & Co.
