Gobi Manchurian - Cauliflower Manchurian

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd".

Today I am sharing a recipe of cauliflower. Following is the recipe for Gobi/ Gobhi Manchurian..

Ingredients

For The Cauliflower
- 2 1/2 cups cauliflower florets
- 1 tbsp ginger-garlic (adrak-lehsun) paste
- oil for deep-frying

To Be Mixed Into A Smooth Thick Batter (using Approx. 3/4 Cup Of Water)
- 1/2 cup plain flour (maida)
- 1/4 cup cornflour
- freshly ground black pepper (kalimirch) to taste
- 1 tsp soy sauce
- salt to taste

Other Ingredients
- 2 tbsp oil
- 1 tbsp finely chopped garlic (lehsun)
- 1 tsp finely chopped green chillies
- 1 tsp ginger (adrak) paste
- 2 tsp finely chopped celery , optional
- 1 cup chopped spring onions (whites and greens)
- 1/2 cup capsicum cubes
- 1 tbsp red chilli sauce
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tsp cornflour

For The Garnish
- 1 tbsp finely chopped spring onion greens

Method

For the cauliflower
1. We will combine the cauliflower florets and the ginger-garlic paste in a deep bowl, mix it well, cover with a lid and we will keep it aside to marinate for 15 to 20 minutes.

2. Now we will heat the oil in a deep non-stick pan or kadai(wok), dip each marinated cauliflower floret in the prepared batter and deep-fry on a medium flame a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep it aside.

How to proceed

1. To proceed further, we will combine the cornflour and 2 tbsp water in a bowl, mix well and keep aside.

2. Heat the oil in a broad non-stick pan, add the garlic, ginger paste and green chillies and sauté on a medium flame for a few seconds.

3. Now add the celery(optional) and spring onions and sauté on high flame for 1 minute.

4. Add the capsicum and sauté on high flame for 1 minute.

5. Add the red chilli sauce, soy sauce, vinegar and salt and sauté on a high flame for 1 minute.

6. Add the cornflour-water mixture, mix well and cook on a high flame for a few seconds.

7. Add the deep-fried cauliflower florets, toss well and cook on a high flame for 2 minutes, while stirring occasionally.

8. Serve immediately and garnish it with spring onion greens.


Location: Thailand

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