Gobi Manchurian

Gobi Manchurian is a very common vegetable dish in India. The good thing about this dish is that it is very adaptable and can be had in many ways, you can make it dry and have it for starters or in the evening especially if it is raining.. or have it as a curry along with noodles, or even modify it as soup..I like it best dry.
Manchuria is a region in north eastern China,I guess that is the only chinese connection this dish has. It is made to suit the indian palate and served in almost all kinds of restaurants.


Here is my recipe

Ingredients

Cauliflower ( Gobi ) - 250 Gms
Maida ( All purpose flour ) - 3/4 cup

Corn Flour - 1 Tbsp

Ginger Garlic Paste - 1 tbsp

Onion - 1 No

Capsicum - 1/2 a piece

Soya Sauce  - 1 tbsp

Chilli Tomato sauce - 1 tbsp

Green Chilli - 3 no:s

Red Chilli Powder - 1 tsp

Salt - to taste

Oil for frying

Coriander Leaves  - garnish

Cut the Cauliflower into small florets, with a short stem. In a pan heat about 2 cups water with some salt and boil the florets for about 5 - 7 minutes. Drain & pat dry the florets.

Make batter with the all purpose flour, 1/2 tbsp of ginger garlic paste, corn flour and salt. Dip the florets in this batter. Coat it well. Heat oil in a heavy bottomed pan ( kadai ) and deep fry the florets. Dip each piece seperatly as otherwise it will tend to become an unseperatable mass later on. Cover it and cook for about 15 minutes. Turn sides if required.

Meanwhile take another pan, heat oil, saute the onions, capsicum, green chilli along with ginger garlic paste.When half done add sauces. Add chilli powder if required ( to make it more hot).

Add the fried cauliflower florets to this mixture, toss it well and cook for another 2 minutes. Garnish with chopped coriander leaves and serve hot.

I guess prawns, boneless Chicken , and baby corn also can be made in similar ways though I have not tried it yet