Dry Gobi (Cauliflower) Manchurian

divider
Ingredients
  • 1 small Cauliflower (about 1 lb, cut into medium florets)
  • 2 cups Water
  • ½ tsp Salt
  • ½ cup All purpose flour
  • ½ cup Cornstarch
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 3 tsps Ginger (crushed)
  • 1½ tsp Garlic (crushed)
  • 2 tbsps Oil
  • ½ cup Onions (finely chopped)
  • ½ cup Green bell pepper (finely chopped)
  • 1 tbsp Ketchup
  • ½ tsp Chili sauce
  • 1½ tsp Soy sauce
  • Green onions (finely chopped, for garnish)
  • Oil (for frying)
Instructions
  1. In a saucepan, combine water and salt and bring to a boil.
  2. Add the cauliflower, boil for a couple of minutes.
  3. Drain and rinse under cold water and pat dry.
  4. In a bowl, mix flour, cornstarch, salt, pepper, ½ tsp garlic and 1 tsp ginger with water to make a smooth thick runny batter.
  5. Heat frying oil on medium heat, dip florets in batter and fry until golden brown.
  6. Drain on a paper towel.
  7. In a frying pan, heat oil on medium high heat.
  8. Add onions and the remaining ginger and garlic and sauté for a minute then add bell peppers and stir.
  9. Incorporate the remaining ingredients, stir and simmer for 3 minutes.
  10. Add the fried florets, stir to coat well.
  11. Garnish before serving.