Gobi Manchurian Curry
|Cauliflower||1 Medium, clean and broken into big florettes.|
|Spring onion finely chopped||1 Bunch (100 gm)|
|Ginger||2 Teaspoon, finely chopped|
|Garlic||1 Teaspoon, finely chopped|
|Plain flour||1⁄4 Cup (4 tbs)|
|Corn flour||3 Tablespoon|
|Red chili powder||1⁄4 Teaspoon|
|Red chilies||2 (Dry)|
|Water||1 1⁄2 Cup (24 tbs)|
Boil the florettes 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.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Dry manchurian can be made by omitting the gravy