Monday dinner: Gobi Manchurian, an ever popular appetizer from the Indian subcontinent, with a glass of lassi. I urge you to try this recipe if you like spicy food with Asian flavors.
For Fried Gobi/Cauliflower:
1 medium size cauliflower (U.S. size) This would be equivalent to approx. 2 small Indian cauliflowers.
½ cup Corn flour
6 table spoons Maida/ all-purpose flour
½ tea spoon grated ginger
½ tea spoon finely chopped garlic
½ tea spoon salt
¾ cup water + few table spoons to get the desired consistency
Approx. 3 cups of oil for frying
2 medium size onions, diced into small pieces
4-5 table spoons chopped bell pepper/capsicum
4 table spoon oil
1 tea spoon grated ginger
1 table spoon finely chopped garlic
4 green chilies finely cut
2 table spoons soy sauce
4 table spoon tomato ketchup
3 table spoon chili sauce
1/2 tea spoon red chili powder;
1 table spoon Manchurian sauce (I used ching brand available at Indian grocery stores)
1 flat tea spoon salt
2 table spoons chopped green onion
- Cut Cauliflower into medium size florets. Boil them in water for 2-3 minutes. Drain and spread on a paper towel or cloth towel to dry.
- In a bowl, make a paste by adding the ingredients mentioned under ” For Fried Gobi/Cauliflower”. The batter is fairly thick. Kind of like dosa/pancake batter.
- Heat oil in a frying pan. When the oil is hot, coat each floret nicely in batter and drop in oil. Make sure oil is medium hot. Deep Fry all florets in batches. To make crispy florets, fry them for at least 10 minutes on low heat turning them around a few times. Remove to a plate.
- For the Manchurian masala, Heat 3-4 table spoon oil a broad, flattish pan. Add ginger, garlic, onions and bell peppers. Fry for 3-4 minutes.
- Add soy sauce, chili sauce, ketchup, and Manchurian sauce.
- Add Salt.
- Saute on high heat for a minute.
- Add the deep fried cauliflower florets and mix well keeping the heat high. It’s important to keep the heat high to retain crispiness.
- Taste to see if you want to add more sauces / salt.
- Empty onto a serving plate and garnish with finely chopped green onions.
Manchurian is best eaten fresh and hot, straight from the tava.
Easily serves 4.