GOBI MANCHURIAN

This is an Indian-chinese dish and tastes great.

INGREDIENTS:

1. Cauliflower -- 1 cup, cut into small florets.

2. Maida/all purpose flour -- 1/2 cup.

3. Corn flour -- 1/4 cup.

4. Onion -- 1 medium-sized chopped.

5. Peppers/Capsicum -- 1 chopped (green or mixed color)

6. Spring onion -- 1/2 cup chopped.

7. Green chillies -- 2 chopped.

8. Garlic -- 3 pods chopped.

9. Ginger -- 1/2 inch chopped.

10. Salt to taste.

11. Oil for deep frying.

12. Tomato sauce/ketchup -- 1/4 cup.

13. Chilli sauce -- 1/4 cup.

14. Soya sauce -- 2 tbsp.

15. Vinegar -- 1 tsp.

16. Pepper powder -- 1/2 tsp.

17. Water.

METHOD:

Wash the cauliflower florets and cook them in salt water for 2 minutes. Drain the water completely and pat dry with a paper towel. Mix maida, corn flour, salt, pepper powder and make a fine batter, make sure there are no lumps. Heat oil in a pan. Dip the cauliflower florets into the batter and see that the cauliflower is fully coated with the batter, and then deep fry in oil until it turns to light brown color. Drain the excess oil with a paper towel and keep this aside. Heat 3 tsp of oil in a pan, add onions, peppers/capsicum, garlic, ginger, green chillies and saute for 3 minutes, see to that it is not over cooked, it should be half cooked. Now add the tomato sauce, chilli sauce, soya sauce, vinegar, salt, and mix well. Then add the fried cauliflower, mix well until the masala completely coats the cauliflower and saute for few minutes until it becomes dry. Garnish with spring onions.

Serve hot as a starter or with fried rice/naan/chappati.