Indian · Indo-Chinese · Vegetarian

Gobi Manchurian Dry

“Gobi” is a hindi word, which means cauliflower. Gobi Manchurian is an Indo-Chinese dish made from fried cauliflower florets tossed in mouth-watering spicy sauce. Living in the USA, I really miss Indo-Chinese food. It is easy to find Indian food here, but Indo-Chinese cuisine not so much. So I tried today’s recipe for the first time, crispy golden cauliflower florets sauteed in tangy spicy sweet sauce with green bell pepper, which turned out absolutely finger lickingly delicious.

A dry and spicy starter to snack on.

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Serves: 4
Cooking time:  35-40 mins

Ingredients

Gobi  Fry
3 cups cauliflower florets (gobi), medium size, chopped
4 tbsp all-purpose flour (maida)
2 tbsp cornflour
1 tbsp red chili powder, adjust as per spice tolerance
1½ tsp salt, adjust as per taste
Oil, for frying

Manchurian
2 tbsp oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
6 spring onions (scallion), finely chopped
1 green bell pepper (capsicum), cut into small pieces
2 tsp vinegar
3 tsp soy sauce
3 tsp red chili sauce
2 tbsp tomato ketchup
½ tsp black pepper powder
¼ tsp salt, adjust as per taste

Preparation

Gobi Fry
1.  In a large pot, boil 4 cups of water with ½ tsp salt on medium heat. Add cauliflower florets to the pot. Boil for 2 mins. Then pour everything into a colander/strainer and drain the water.
2.  Take all-purpose flour, cornflour, red chili powder, 1 tsp salt and ¼ cup water to it. Mix everything together to make a semi-thick batter. Add more 1/8 cup water into the bowl if required, to get the desired consistency of the batter. Then add cauliflower florets to the batter and mix well properly coating the florets.
3.  Heat oil in a fryer/deep frying wok on medium heat.  Drop coated florets into the wok and deep fry on all side until florets are crispy and light golden in color.
4.  Once cooked and crispy, using a slotted spoon, lift the florets, drain the oil and remove them on a paper towel lined plate to absorb excess oil. Keep aside.

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Manchurian
1.  Heat oil on medium heat in a pan. Add finely chopped ginger, garlic and fry for 1 min.
2. Add chopped green bell pepper to the pan. Saute on high heat until the bell peppers are cooked. Add spring onion and saute for 1 min.
3.  Add vinegar, soy sauce, chili sauce, tomato ketchup, black pepper powder and salt to the pan. Mix everything together and cook for 1 min.
4.  Add ¼ cup water to the pan and mix well. Add fried cauliflower florets and gently mix everything. Bring to a boil till the sauce thickens (or dries) to the desired consistency.

Garnish with little spring onion (optional) and serve hot with Schezwan fried rice or Vegetable Hakka noodles. It can be picked up with a toothpick or fork and enjoyed with cocktails or with meals.

spoonful O’ tips

1.  While mixing the florets with the batter make sure the batter is smooth with no lumps.
2.  To get a rich orange color to the recipe, increase the amount of kashmiri red chili powder. It will give the dish a spicy smoky flavor.
3.  Instead of deep frying, the cauliflower florets can be shallow fried. While shallow frying, when one side of the florets are fried, turn the florets and fry the uncooked side. Fry until all sides are evenly crisp and light golden.
4.  If the cauliflower florets are shallow fried, then the same pan or wok can be used to make the manchurian and no need to add more oil again.
5.  Green chili sauce can be used instead of red chili sauce.

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3 thoughts on “Gobi Manchurian Dry

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