Gobi Manchurian

The hubby wanted Chinese, the kids didn't want to order food (no, it is not any great love for my cooking- they wanted me in the kitchen so nobody would pester them to study). There was half a cauliflower in the fridge, so I decided to sacrifice my chilla, and make Gobi Manchurian instead.

Cauliflower- 1 medium (or 1/2 large), broken into florets

For the batter: 

Cornflour - 3 tbsp
Maida - 2.5 tbsp
Ginger garlic paste - 1 tsp
Salt - to taste

For the gravy:

Oil - 2 tbsp
Garlic - 1.5 tbsp sliced thin
Spring onion white part - 1 tsp
Spring onion green part - 1 tbsp
Big Onion - 1 chopped finely
Green Chilli sauce - 3/4 tsp
Soya sauce - 1/8 tsp
Tomato sauce - 2.5 tbsp
Cornflour - 2 tsp mixed with 3 tbsp water (I used the leftover batter instead)
Salt - to taste

Method:

Mix all the above ingredients listed under 'for the batter' with little water to form a thick paste.

Boil water and add cauliflower florets, salt and turmeric powder. Cook only till half boiled, drain water and keep aside.

Marinate the boiled cauliflower florets in the batter, mix well and leave it marinated for 15 mins.

Heat the oil, and fry the cauliflower florets till brown.

Heat oil and add sliced garlic,spring onion white part saute for 2 mins then add onion and saute till slightly browned. 

Now add the green chilli sauce, soya sauce mix well in high flame for a minute. 

Simmer,add tomato sauce and little water say 1/4 cup water, add cornflour water mixture of you are adding then allow it boil and come to a sauce consistency.

Now add gobis. Mix well again for 3-4 minutes for the flavours to get blended well with the gobis. The gobi pieces should be a little crisp and not soggy at this stage.

Add salt to taste, garnish with spring onions, and serve as a starter, or with Fried Rice or Noodles.