Gobhi Manchurian: 20-Min Recipe

One of the jewels of desi-Chinese cooking, especially for vegetarians, is Gobhi Manuchurian.
Check out Sheetal Mahurkar's recipe, folks!

Ingredients

• ½ kg cauliflower
• 3 tbsp corn flour or cornstarch
• 1 medium-sized green capsicum, cored, deseeded, cut into thin strips
• 1 onion, cut into thin strips

Ingredients, continued

• 1½ tsp tomato sauce
• 1 tsp soy sauce
• Pinch ajinimoto
• 1 tsp garlic paste

Ingredients, continued

• ½ tsp red chilly sauce
• 1 tsp chilly powder

Ingredients, continued

• Salt to taste, about 1½ tsp
• Oil for deep frying the cauliflower florets + 3 tbsp extra to fry the sauce
• 2 tbsp chopped fresh green dhania or coriander leaves or cilantro, to garnish

Method, continued

• Cut the cauliflower into small florets.
  Soak it in hot water for five minutes and drain.
• In a bowl, add the caulifower, corn flour, salt, chilly powder.
  Mix well so the cauliflower is well-coated with the corn flour mixture.

Method, continued

• Heat oil in a saucepan or a kadhai over medium heat and deep fry the coated florets till golden brown.
  Drain onto a paper towel-lined plate and keep aside.
• In a saucepan, heat the 3 tsp of oil in a saucepan over medium heat with the garlic paste.
• Now add the onions, capsicum strips and saute for 2-3 minutes till the onions are transparent.

Method, continued

• Add the sauces and the ajinimoto and mix well and simmer for hardly a minute or less.
• Immediately, add the deep-fried cauliflower and saute for 2 minutes over a medium heat.
  Garnish with the chopped coriander and serve hot as a snack or with fried rice.

Tips
You can garnish with chopped spring onions too.
In addition to red chilly sauce, soy sauce, consider adding Worcestershire sauce too, which comes in veg and non-veg versions.