Gobi (Cauliflower) Manchurian - Indian Chinese

Name: Gobi (Cauliflower) Manchurian - Indian Chinese
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 medium Cauliflower; 1 cup all-purpose flour; 1/4 cup Rice flour; 1 tbsp Corn flour; 1 tbsp soy sauce; 1 tsp vinegar; 2 tsp chili powder; 2 medium onion, chopped; 1/2 medium capsicum, chopped; 2 medium chilli, chopped; 10 clove garlic, chopped; 1/3 stick ginger, finely chopped (about 1 inch pc); 2 tsp vinegar; 1 tbsp chilli sauce; 1/2 tsp Aji no moto (MSG); 1/4 bunch Spring Onions

Suryaprakash V @vsuprak

While the name sounds Chinese, this dish is very popular in South India and has more of an Indianized flavour to it.

Suryaprakash V @vsuprak

While the name sounds Chinese, this dish is very popular in South India and has more of an Indianized flavour to it.

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Ingredients

1 hour

3 servings

1medium Cauliflower
1 cupall-purpose flour
1/4 cupRice flour
1 tbspCorn flour
1 tbspsoy sauce
1 tspvinegar
2 tspchili powder
2medium onion, chopped
1/2medium capsicum, chopped
2medium chilli, chopped
10 clovegarlic, chopped
1/3 stickginger, finely chopped (about 1 inch pc)
2 tspvinegar
1 tbspchilli sauce
1/2 tspAji no moto (MSG)
1/4 bunchSpring Onions

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Steps

1 hour

1

Take a thoroughly washed cauliflower and separate into florets. Steam them for about 15 minutes until half cooked.
2

Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
3

Mix ingredients with water to make a semi-thick batter. It shouldn't be of running consistency.
4

Dip the florets one by one into the batter to coat them evenly
5

Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
6

Coarsely chop the onions, chilli, capsicum and garlic. Finely chop the ginger.
7

Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame. When fumes start, add the ginger and garlic and fry in high for about a minute
8

Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
9

Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
10

Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
11

Add fresh chopped spring onions and mix well
12

Introduce the fried florets and mix and toss on high flame for about 2 minutes
13

Serve piping hot as they become a bit soggy after 15 minutes. Garnish with coriander / Cilantro if you like.