Ingredients needed for Gobi Manchurian:
1 tbsp garlic pastec
1 tbsp ginger paste
1 teaspoon julienned ginger
1 big sized cauliflower, cut into bite-size flowerettes
1 cup cornflour
2 cup flour
1 tsp. white pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tsp. plus 3 tbsp. soy sauce
oil to fry
1 medium sized onions, chopped
8 to 10 fresh green chilis, thinly sliced
3/4 cup tomato ketchup
2 tsps oil
leaves of spring onions for garnish
How to prepare Gobi Manchurian:
Immerse cauliflower pieces in to the boiling salted water. Cover and simmer for 2-3 minutes and drain on a kitchen towel. Keep aside.
In a bowl mix together cornflour. Maida, white pepper black pepper and salt to taste. Stir in half the garlic paste, 2 tsp. soy sauce, and 3 to4 cup water to form a thick batter like the one we make for pakodas and bhajjis.
Heat oil in a fry pan. Dip cauliflower pieces in the batter, fry in hot oil until golden brown. Transfer fried pieces and leave them on a plate lined with kitchen towels. This will help you to remove extra fat.
Remove excess oil in the fry pan, leaving about 2 tablespoons in the pan.
Saute onions until they are soft and transparent, it would take about 3 to 4 minutes. Add chillis and remaining garlic paste and cook for 2 to 3 minutes stirring continuously.
Add tomato ketchup, remaining 3 tablespoons soya sauce, gingelly oil, and 1to3 cups water. Simmer on the stove till the sauce gets thickened.
Season with salt and pepper to taste. Mix well to blend in all the ingredients. Put in the fried cauliflour in to the pan and toss nicely. See that the flowerettes coat nicely with the sauce.
Garnish with julienned ginger and chopped spring onion leaves and serve with fried rice or noodles or with anything you choose. It would go well as a side dish.
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