GOBI MANCHURIAN

Gobi manchurian is a indo chinese dish which is very popular and delicious. Dry version and gravy version can be made. Dry version usually taken as a starter and the gravy version goes well with indian breads, rice and noodles.

Cauliflower has tremendous nutritional value and health benefits. It is low in fat and high in fiber. It contains powerful antioxidants and are anti inflammatory.

INGREDIENTS

Cauliflower florets 1 cup

Garlic 2 tsp
Ginger 2 tsp

Green chilli 2 tsp

soya sauce 1 tbsp
cornflour 4 tsp
Water 1 cup

Refined oil

salt to taste

Tomato sauce 1 tbsp

chives 1/2 tbsp

METHOD

Finely cut garlic, ginger, green chilli and chives.  Cut the cauliflower.

In a bowl add the cauliflower florets, cornflour and salt. Mix it. Cornflour should be enough to coat the cauliflower florets.

Take a deep pan pour the refined oil for deep or shallow frying the cauliflower. When it becomes slightly brown take it out and remove the excess oil in a paper tissue.

Take a bowl add a cup of water and dissolve cornflower in it.
Add soya sauce and tomato sauce and mix. Keep it aside.

In the same pan take out the excess oil and just enough oil to saute( 2 tsp oil) the garlic, green chilli and ginger. When it is cooked add the cornflour dissolved in water with soya sauce and tomato sauce. In low heat just stir it till it comes to a boiling consistency( if it is too much thick u can add water and if u want a dry consistency add some cornflour dissolved in water to it.)

Add the fried cauliflower florets and cook  for two minutes. Taste and see whether more salt is needed as soya sauce comes with added salt. Turn the heat off and add the chives. Serve hot with rice or noodles.

For manchurian gravy  thin consistency is needed, so add more water to the cornflour and for dry manchurian the amount of water has to be reduced.

Cauliflower manchurian can be taken best with roti/chappathi/phulka/naan/noodles/rice. It has to be serve hot .