Prep 40 mins
Cook 10 mins
This is a variation of the regular gobi (cauliflower) Manchurian available in most Indian "Chinese" restaurants. I must warn you that this is a rather spicy dish, so do temper down the spice levels as per your taste. The reason why I prefer this version is that the cauliflower florets are not deep-fried in a thick batter. This can be enjoyed as a starter or makes a great dry dish when paired with egg/veggie-fried rice!
- 1 medium sized cauliflower
- 1 teaspoon chili powder
- 3 teaspoons cornflour or 3 teaspoons cornstarch
- 1⁄4 teaspoon white pepper
- 1 red onion, sliced
- 1 green bell pepper, chopped into big pieces (capsicum)
- 1 green chili, finely minced
- 1 teaspoon ginger-garlic paste
- 1⁄4 cup spring onion, finely chopped
- 1 teaspoon soy sauce
- 4 teaspoons tomato ketchup
- 2 teaspoons chili-garlic sauce
- 3 drops vinegar
- 1 pinch msg
- 4 tablespoons oil
- Cut the cauliflower into small florets.
- Wash the cauliflower florets and drain the water.
- While they are still wet, add the chili powder, cornflour, white pepper powder, msg, and few drops of vinegar.
- Toss till the cauliflower is well coated.
- In 2 tbsp of oil, shallow fry the cauliflower florets till the turn lightly brown and crisp on the outside. Stir constantly, taking care that the cauliflower doesn't stick to the bottom of the pan.
- Strain and keep aside.
- In a separate pan, heat the remaining oil, fry the onions till translucent.
- Next add the bell peppers, spring onions, green chilies and ginger garlic paste. Stir constantly for 5minutes.
- Then add soy sauce, tomato ketchup, salt and the chili-garlic sauce. Immediately add the fried cauliflower florets.
- When the sauces coat the florets well and is almost dry, remove from heat and serve hot.