Gobi Manchurian (Dry) - Love is in my Tummy

I bought the biggest cauliflower yesterday. It was massive! I almost snapped my wrist carrying it back home. So obviously, I slaughtered the beast first thing Sunday morning. I cannot stress enough: it was HUGE!

Somehow my mother never seems to like gravy. She prefers a crispy Gobi Manchurian to the traditional soy-based gravy, so I decided to make it her way.

I used one part cornflour and 2 parts all purpose flour (maida) to coat the florets for deep-frying. You can regulate the red chilli powder and pepper according to taste. If you are using a smaller cauliflower, you may not need this entire amount. So mix the dry ingredients, use what you need and store the rest for later use.

Gobi Manchurian

You will be needing

-Cauliflower, cut into bite-sized florets. Soak in salt water to kill worms and other nasties hiding in there.

For the coating

– Cornflour, 1/4 cup

– All purpose flour, 1/2 cup

– 1 heaped tsp red chilli powder, as much as you can handle

– ground black pepper, or as much as you can handle

– 1 tsp Salt to taste

– 1 tsp Soy sauce

*Note: the amount of spices used above wasn’t spicy at all. It was just right.

*The above quantities may be too much, so mix the above
quantity and add only what is needed to your cauliflower. Store the
remaining mixture in a dry container for your next use.

For the stir fry

-handful of garlic cloves, peeled and diced finely

-2-3 inches of young ginger, peeled, washed and diced finely

-2 onions, cut into bite-sized squares

-1 capsicum, cut into bite-sized squares

-2 tbsp tomato puree

-2 tsp soy sauce

-1 tbsp red chilli sauce

-1 tsp sambal oelek (optional)

-Salt to taste

-1 tsp of cornflour dissolved in a little water.

-Chopped spring onions to garnish

-Oil to deep fry

Method

-Wash and drain the cauliflower florets.

-In a shallow bowl, place the florets. Sprinkle the spice mix (cornflour, all purpose flour, salt, chilli powder and pepper) so that it covers the top completely. You can add more later if you feel you need more.

-Add the soy sauce and stir well to combine. Use your hands. What you are looking for is a full coat on the florets.

-Deep fry the florets in oil till deep golden brown. Set aside.

-Drain excess oil from the pan, or use a fresh larger pan, but the same oil used to deep fry the cauliflowers.
-Heat the pan, and stir the garlic and ginger till they are crunchy roasted.
-Add the onion and capsicum. Stir well.

-Add the soy, red chilli sauce, tomato puree, sambal oelek (optional) and salt. Stir well.
– Add the fried cauliflower. Cover and cook on low flame for 1-2 minutes.
– Add the cornflour water to the pan. Stir well.
-Remove from heat. Garnish with chopped spring onions.
-Serve hot!

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