Gobi Manchurian – Dry

Initial Preparation:

1. Cut the cauliflower into florets and keep it in the salted hot water for 15 minutes. Then drain and set aside.
2. In a large bowl, mix together the ingredients mentioned in 'For the batter' and make a semi-thick batter.
3. Heat enough oil to deep fry the florets in a heavy bottomed deep pan.
4. Dip the cauliflower florets into the batter one at a time, making sure that the florets are coated well.
5. Then drop the florets slowly into the hot oil, fry the florets in small batches. Do not overcrowd.
6. Deep fry until golden brown. Take them out and transfer to a paper towel.

Gobi manchurian Preparation:

1. Heat 2 tablespoon of oil in a pan, add in the chopped garlic, ginger, green chilies and saute for one minute on medium heat.
2. Add in the chopped onion and saute until the onions are translucent.
3. Then add in the chopped capsicum and saute until soft for about 2-3 minutes.
4. Lower the heat, add in the kashmiri red chilli powder and saute for 1 minute on low heat.
5. Now add in the soy, tomato, green chilly sauces and vinegar. Mix well and cook for 2 minutes on low heat.
6. Add 2-3 tablespoons of water, mix well and cook until the gravy is thick.
7. Then add the fried cauliflower florets. Mix well and saute for 1-2 minutes on medium-high heat. Check for salt.
8. Remove from heat, garnish with chopped spring onion and coriander leaves.
9. Serve hot.