Gobi Manchurian – Cauliflower Curry

I have 2 gorgeous younger sisters. One, Surya seems to be an avid fan of The Baker and the Curry Maker, which is fantastic. Occasionally she sends me ideas, recipes, subtle hints etc and I love it.

Surya sent me an email recently that she had been meaning to mention this dish, it was amazing, yummy and something we might like. This is the link she sent me. http://kitchenwonders.blogspot.com/2006/07/gobi-manchurian_02.html

Ever obliging, Tony and I made this dish. He loved it, I wasn’t as excited. Don’t get me wrong, it was tasty, I think I built it up a little too much. Its an Indian cross Chinese dish I believe.
Next time, I wouldn’t fry the cauliflower; I’d just steam them and add more ginger, garlic and chilli to the mix.

250g (approx) cauliflower, cut into florets
2 tbsp flour
2 tbsp cornflour
1 tsp chilli powder
1 clove garlic, crushed
1 tsp freshly grated ginger
1 onion, diced
1 red capsicum, diced
1 green chilli, finely sliced
4 tbsp tomato ketchup
1 tsp soy sauce
5 to 8 curry leaves
Oil, to deep fry
Salt to taste
Bi-carb soda

Make a slightly thick batter with cornflour and flour dissolved in water, add the ginger and garlic, ½ tsp red chilli powder, salt and a pinch of bi-carb soda to it.

Heat the oil till hot.

Coat the florets with the batter and then deep fry till it turns golden brown (lower the heat so as to cook them through).

Drain and set aside

Heat 1 tablespoon of oil in a pan. the ginger and garlic and fry a little. Add the onions, green chillies and capsicum and saute till onions are soft and shiny but not brown.

Add the chilli powder, roughly torn curry leaves, tomato sauce and soy sauce.

Dissolve 1 tablespoon cornflour with half a cup of water and add to the pan.

Add the fried cauliflower florets and mix well.

Serve immediately with chopped spring onions or coriander leaves.

S