Cauliflower is a versatile vegetable and adds flavour and taste to any dish. It can be steamed, boiled, fried or roasted. Cauliflower Manchurian or Gobi Manchurian is very popular dish in India. It can be served as a starter or with fried rice or noodles.
1 cauliflower cut into small florets
4 tbsp corn flour
2 to 3 tbsp All purpose flour (maida)
½ tsp Red chilli powder
¼ tsp Salt
1 tsp Soya sauce
Oil for frying
Adjust the proportion of ingredients depending on the size of the cauliflower.
For the sauce
2 to 3 tbsp oil
1 onion finely chopped
1 tbsp finely chopped garlic
½ tbsp ginger paste
3 tbsp tomato sauce
½ tsp pepper powder
½ tsp salt (or to taste)
Coriander leaves chopped
Spring onion greens chopped
Cut the cauliflower into small florets and keep ready. Boil water along with ¼ tsp salt in a pan and then add the florets. Cook for 2 minutes. Then switch off the gas, close a lid and let the florets remain in hot water for 10 minutes. Now remove the florets from the water and set aside in a bowl.
Next to prepare the batter, take a dry bowl, add cornflour, maida, soya sauce, red chilli powder, and salt and mix well. Add little bit of water and form a thick batter. Check for taste, and adjust the proportions of ingredients if necessary. Now heat oil in a pan, dip the florets one by one in the batter such that it completely covers it and deep fry till golden brown in colour. Transfer to a tissue paper to remove excess oil and repeat till all the cauliflower florets are fried.(You may have to prepare more batter depending on the size of the cauliflower. And make sure that the batter completely covers the florets.)
Now to prepare the sauce, heat oil in pan, add onions and garlic and saute for some time. Next add ginger paste and saute for few seconds. Then add pepper powder, salt, tomato sauce, coriander leaves and spring onions. Mix well and cook for a minute. Check for taste. Finally add 1/4 cup of water, mix well and bring to a boil. Cook for 1 to 2 minutes or till the sauce starts thickening. Add the fried cauliflower florets only when you are ready to serve. Stir for 2 to 3 minutes and make sure that the sauce completely covers the florets. Serve hot as a starter or with fried rice or noodles.
If you wish to serve it as a gravy, dissolve 1 tbsp corn flour in ¼ cup water and add to the sauce at the end and cook for 1 to 2 minutes.