Gobi Manchurian

Gobi Manchurian

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

INGREDIENTS

1 medium Cauliflower

1 small bunch spring onion finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. corn flour

1/4 tsp. red chili powder

2 red chilies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

1 tbsp. tomato ketchup

1 tsp. soya sauce

1 tsp. crushed black pepper powder

METHOD:

1.      Cut cauliflower into florets and wash.

2.      Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth.

3.      Make thin batter out of flour and 2 tbsp. corn flour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste.

4.      Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

5.      In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute. Add the salt, tomato ketchup, crushed black pepper and soya sauce.

6.      Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.

7.      Add 1 tbsp. corn flour to 1/4-cup water and dissolve well.

8.      Gradually add to the gravy and stir continuously till it resumes boiling. Boil for two more minutes and add spring onions and florets.

9.      Serve hot.