Gobi Manchurian

Gobi/Cauliflower Manchurian

This is one of our favourite indo-chinese side dish. However i could do this only after trying for couple of times. It takes some time to prepare but is surely worth the taste.

From VaishRecipies

Ingredients:

Gobi: 2 cups

Capsicum: 1

Tomato:2

Onion:2

Corn flour: 1 tsp

All purpose flour:2 tsp

Rice flour:1tsp

Tomato sauce:2 tbsp

Soya sauce: 2 tbsp

vinegar:1 tbsp

Spring Onions: 1/2 cup

Garlic: 1 tsp finely chopped

Ginger: 1 tsp finely chopped

oil

Salt

Preparation:

Cut the cauliflower into small florets and put them in warm salt water for about 5 mins.

Mix the all purpose flour, corn flour and rice flour along with half teaspoon vinegar, soya sauce,salt garlic and ginger. Add cauliflower to this mix and marinate them for about 30 mins. Then deep fry the florets in hot oil few at a time.

Cut onions,tomato and capsicum.

Place the pan on flame and add oil. when the oil is hot add the chopped onion, capsicum and tomatoes. When the tomatoes are soft , add the fried florets. After few mins, add tomato ketchup and soy sauce. Toss on high flame and turn off after 2 0r 3 mins.

Garnish with chopped spring onions.

This is a good side dish for pulav varieties and chapathi.

Variation:

The marinated florets can be directly added to the pan after the onions, capsicum and tomatoes have become soft. Once the outer layer of the floret is cooked and the oil leaves out on the sides, the flame can be turned off. This can be done to avoid deep fry.