Gobhi Manchurian

Cauliflower cooked in Indo-Chinese Style




This is again one of my favorite.
Ingredients

Cauliflower - 1,cut into Small florets(though not very small)
Onion - 1,chopped into cubes
Capsicum - 1,chopped into cubes
4-5 Spring onions chopped finely


Soya sauce - 2 tbsp
Chilli sauce - 1 tbsp
Vinegar - 1 tsp
Tomato Ketchup- 1tsp
(actually all these sauces should be according to your taste,i like spicy so i add lil more chiili sauce)
Oil
Salt to taste
Black Pepper

For the batter

Maida/Flour - 1/2 cup
Cornstarch- 3-4 tbsp
Rice flour - 2 tbsp
Garlic paste - 2 tsp
Ginger paste - 1tsp
Salt to taste

Method
Boil the water with some salt and add Cauliflower to it for 5-10 min.This will make the Cauliflower lil soft.
Prepare a batter with the ingredients adding enough water to make a pouring consistency paste,same like you make for Pakoras.In a kadai,heat oil for deep frying the cauliflower.Dip each floret into the batter and deep fry on high-medium heat till golden brown.
In another kadai,add 2-3 tbsp oil and add chopped onions,capsicum.
Saute for about 2-3 minutes.Untill capsicum became lil soft.
Add all the sauces,salt and pepper.
Mix well and add the fried florets.
Keep stirring till the sauce coats well on the Gobhi.
You can serve the Gobhi Manchurian here itself,it will be quite crispy.
But i feel Real Gobhi manchurian needs the next step
In a cup mix 1/2 cup lukewarm water and 1 tbs spoon Cornstarch and pout it over Gobhi, stir for 2-3 min.You will see water will turn to a sticky liquid.Keep stirring until water evaporate.

Sprinkle chopped spring onions and serve hot!!