Sunday, September 19, 2010

Cauliflower Manchurian

Cauliflower Manchurian, also known as Gobi Manchurian is a fusion of indian and chinese cuisine. Surprisingly, this is quite a popular dish among indians. Majority of the indian restaurants serve this dish and I am sure that most of us have either made it or tasted it at some point or the other. I guess the combination of the deep fried cauliflower with the tangy spicy sauce bursting with chinese flavors makes it a sought after dish.

Well, its one of those days when I suddenly start craving something and somehow I've gotta have it. I was hoping someone would make it for me...if only I was that lucky!! Anyways, as usual, I wound up making it myself. 

Cauliflower Manchurian can be made either dry (served as an appetizer) or as a gravy. This recipe is semi-gravy.


For cauliflower fry:

1 medium cauliflower, cut into florets
5 tbsp cup all-purpose flour
3 tbsp cornflour
1 tbsp ginger-garlic paste
1/2 tsp white pepper powder
Oil, for frying
Salt, to taste

For gravy:

2 green bell peppers, diced into medium chunks
1 onion, diced into medium chunks
4 cloves of garlic, minced
5 green chillies, finely chopped
2 tbsp green chilli sauce
2 tbsp red chilli paste
2 tbsp reduced-sodium soy sauce
1 tbsp white vinegar
1/2 tsp Ajinomoto
1/4 tsp cornflour (make a paste by adding some water to it)
2 tbsp tomato sauce
1/2 cup spring onions, finely chopped
2 tbsp oil
1/4 cup water
2-3 drops of red food color
Salt, to taste


Soak the cauliflower florets in hot water with salt for 10-15 minutes. Drain and set aside.

In a bowl, add the cauliflower florets, all-purpose flour, cornflour, salt, white pepper powder and ginger-garlic paste and mix well. Normally, the florets are deep fried until golden brown. But I shallow fried the florets until light brown. Choice is yours :)

In a pan, heat oil and add the garlic and onion. Fry till the onions turn slightly brown. Add the diced bell peppers and fry for 3-4 minutes.

Now, add the green chilli sauce and red chilli paste. Fry till the raw smell fades away. Add the tomato sauce, soy sauce, vinegar, ajinomoto and salt. Mix all the ingredients and cook for 2-3 minutes.

Add the cauliflower florets and stir well with the other ingredients. Allow it to cook for few minutes until all the flavors blend with the cauliflower. Add the cornflour paste, red color and some water to get a semi-gravy consistency.

Garnish with spring onions and serve with fried rice or rotis.

Makes 4-5 servings.