Cauliflower Manchuria | Gobi Manchurian
Gobi manchuria is made from cauliflower florets. This recipe is a customized version of the Indo Chinese dish.
This dish tastes good as a starter with soups, noodles and goes well with naans too.
I used a slightly different preparation method and the output was delicious.
Preparation time: 30 minutes
Cooking time: 30 minutes
Cauliflower florets: 2 bowls or 250 grams
Maida or all purpose flour: 2-3 tbsp
Green chilies, ginger or garlic, curry leaves (Pachimirapa, allam, karivepaku): Few
Soya sauce, chilly sauce, tomato sauce: 2 tbsp, 1 tbsp, 3 tbsp
Ginger & garlic (Allam velulli) paste: 1 tbsp
Red chilly powder (Kaaram): 1 tbsp
Salt (uppu): As required
Turmeric powder (Pasupu): 1/2 tbsp
Corn flour: 4-5 tbsp
Oil (Nune): To fry
Step 1: First clean the cauliflower florets and make them into size as shown in the picture below. Boil water with added salt then keep cauliflower florets in the salt water for minimum 15 minutes. Drain water and put the florets aside.
Step 2: Add turmeric powder, 3 tbsp corn flour, 3 tbsp maida (all purpose flour), salt, ginger garlic paste, red chilly powder to cauliflower florets in a mixing bowl by adding 4-5 tbsp water if required
Step 3: Fry in oil under medium flame
When they turn gloden brown, take them out and keep fried cauliflower florets aside
Step 4: Prepare corn starch (add 250 ml water to 1 tbsp corn flour)
Step 5: Fry green chillies, ginger pieces and garlic, curry leaves with 2 tbsp oil in a pan for a minute in medium flame
Step 6: Mix 3 tbsp tomato sauce, 2 tbsp chilly sauce, 1 tbsp soya sauce to the corn starch prepared in step 4
Add and mix the mixture into pan and turn to high flame
Step 7: When the gravy is boiling add fried florets to it
Mix thoroughly and turn off the flame when the required consistency is achieved (when it becomes semi dry)
Hot and tasty Cauliflower Manchuria (Gobi Manchurian) is ready to serve :)
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