Gobi Manchurian Dry (Cauliflower Manchurian)

It was a rainy evening and the mood was feeling dull. Then all of a sudden we decided to have some Milagai bhajji . But being in London, it was not possible to buy the Milagai :-( . So, we decided on Cauliflower bhajjis as the florets were readily available at that time. I also had to cook for the evening and suddenly thought of extending this to a Cauliflower manchurian after having a few bites of the Bhajjis.

 

Gobi Manchurian is a delicious Indo-chinese dish which goes very well with rice or chappathis. Let us see how to make it. It takes about 45 minutes to prepare the dish.

Ingredients:

         Cauliflower – 1 medium (cut it into florets)

         Cut spring onions - 1 cup

         Chopped Onion – 1 cup

         Chopped garlic – 1/2 cup

         Tomato Ketchup – 1 cup (Preferably Hot and sweet)

         Chilli garlic sauce – 1 cup

         Vinegar – 2 tsp

         Soya sauce – 2 tsp

        Water – 2 cups

        Oil – 1 cup

         All purpose flour (Maida) – 1 cup

        Corn starch – 5 tsp

        Chilli powder – a pinch

        Ground black pepper – 1 tsp

         Salt – to taste

       Turmeric – 1/4 tsp 

 

Method:

 

For the preparation of Gravy:

1.     Heat a tsp of oil in a pan. Add the chopped onions into the pan. Sauté it until it is well cooked.

2.     Add the chopped garlic to the onion and sauté it well until the raw smell of the garlic is gone.

3.    Now, add the tomato ketchup and the chilli garlic sauce to the onion and garlic mixture and mix it well. Keep stirring the mixture. If the mixture is very thick, add water to the mixture.

4.   After the mixture comes to a consistency, add the vinegar and the soya sauce and 1/2 tsp of corn flour(Corn flour acts as a thickening agent). Cook for about 4-5 minutes in medium flame.

5.    Remove from heat and allow it cool.

 

Preparing the batter and Frying cauliflower :

Microwave the cauliflower florets, water along with turmeric and a pinch of salt for about 5 minutes. (If you dont have a microwave, in a thick bottomed pan add the same mixture and cook for about 7-8 minutes). This helps to cook the florets easily. After it is done, drain the water and dry the cooked florets.

•  Add 1 cup of all purpose flour, 3 to 4 tsp of corn flour(it helps to add crispiness to the fried cauliflower), a pinch of chilli powder , 1 tsp of the ground pepper and some salt to taste.
• Add water to this mixture and mix it well. Ensure that the mixture is not too watery.
• In a thick bottomed pan heat oil for frying.
• Once the oil heats up, dip each floret in the batter and drop it in the oil .
•  Fry the florets in oil until it turns golden brown. Remove and place it separately.·        

Final Mixing:

In a pan add the gravy and heat it up for some time in a low flame. Add the fried cauliflower florets, cut spring onions and mix  well with the sauce gravy and cook for about 8-10 minutes.  Remove it from the flame.

Cauliflower Manchurian is ready to be served with rice or chappathi.

Tip: If corn starch is not available, add rice flour wherever needed as it serves the same purpose as corn starch like thickening and adding crispiness.