The ingredients may look like a vegetable side dish, but when dinner reaches the table it has magically become a filling main course. Dry Gobi Manchurian, Cauliflower Manchurian is an appetizer and very different from the gravy version. The Cauliflower has a crispy coating and is tossed with a mouth watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal.

INGREDIENTS:

2 medium boiling potatoes or 1 large one, about 8 ounces

1 small head cauliflower, broken into florets

1 tablespoon fresh ginger, peeled and finely minced

1 tablespoon garlic, finely minced

1 to 2 tablespoons peanut oil or canola oil

1/4 teaspoon turmeric

1 teaspoon salt

1/4 teaspoon cayenne or to taste

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 cup water

1/4 cup chopped fresh cilantro

Preparation Method

• Heat Oil in a medium non-stick pan.
• Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
• Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
• Add Soy Sauce and Vinegar and mix well.
• Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
• Keep sauce aside.
• To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
• Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
• Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
• Add Green Onions and toss again.
• Serve immediately.

Finally, I decided to give it a try myself. Luckily, the dish was a success and soon my friends started asking me for the recipe. Here is how I made the spicy cauliflower dish. For more details http://www.indomunch.com