Title: Gobi Manchurian
Categories: Indian
Yield: 4 Servings
3 c Cauliflower florets
1/2 ts Salt; to taste
1/2 c Flour
2 tb Corn starch
1/2 ts Paprika
1/4 ts Cayenne pepper
2 cl Garlic; minced
1 ts Ginger; minced
1 ts Soy sauce
Water
Vegetable oil; for frying
MMMMM---------------------CORN STARCH SLURRY--------------------------
1/4 c Water
2 ts Corn starch
MMMMM---------------------------GRAVY--------------------------------
2 ts Oil
2 cl Garlic; minced
1/2 c Green onion; minced
1/2 c Red bell pepper
1/2 c Yellow bell pepper
2 tb Vinegar
2 tb Chili sauce
1 tb Tomato sauce
1 tb Soy sauce
1/2 ts Red pepper flakes
Salt; to taste
Lemon juice; (optional)
Add cauliflower florets and salt to a bowl and microwave for 5-7
minutes, or until the florets become soft.
Mix flour, corn starch, paprika, cayenne, 2 cloves garlic, salt,
ginger, and 1 ts soy sauce in a bowl.
Add water to the bowl a little at a time until the batter is thick and
smooth. Add the cauliflower and mix until fully coated.
Heat oil in a pot to 425 F (220 C).
Add the coated cauliflower florets and deep fry until golden brown.
Transfer the fried cauliflower to a paper towel-lined plate, and
sprinkle with salt.
In a cup or small bowl, make the corn starch slurry. Combine the
water and corn starch and mix well.
In a large pan, heat oil and saute 2 cloves garlic on medium high
heat. Add the green onions and saute 2 to 3 minutes.
Add the bell peppers and saute for 7 minutes, until the peppers are
soft.
Add the vinegar, chili sauce, tomato sauce, soy sauce, and crushed
pepper flakes, and mix well.
Add small amounts of the corn starch water to the mixture and stir
until the water becomes translucent. Add water as desired, depending
on how much gravy you want, but only go up to 1/2 c of water to 4 tb
corn starch for maximum flavor.
Add the fried cauliflower and gently stir to coat it with the gravy.
Add salt to taste and stir.
Serve with rice and top with optional lemon juice.
M's note: You will see that there is a resemblance between this and
the also not-very-Chinese bang bang shrimp or chicken.
Recipe by Swasti Shukla, tasty.co inspired by hebbarskitchen.com
