Gobi Manchurian

Guys this is a really hit recipe with veg lovers and trust me the people who dont like cauliflower are shocked when they come to know what they ate was cauliflower, and have loved the dish. This can be even made to shezwan gobi … follow the steps for frying the gobi in this recipe and then follow my shezwan gravy recipe posted b4.

First u have to cut 250gm gobi into florets . Soak in salted water for half hour. This helps remove any worm or insect if present. Wash the gobi well 2-3 times and boil for a min in salted water . Strain and let cool (many of u must be thinking what is the use to boil when the gobi gets cooked well when we fry it … trust me guys this step makes the gobi melt in the mouth and thats the reason many people dont realise its gobi on eating)

Marinate the boiled gobi with 2 tbsp chilli sauce , 1 tbsp soya sauce , 1 tsp vinager , salt , half tsp white pepper , 2 tbsp cornflour , 2 tbsp maida , half tsp garlic paste. Add a splash of water if you feel the coating is dry. Let marinate for half hour and deep fry till golden. Keep aside.

In a kadhai heat little oil and saute 1 tbsp chopped garlic , 1 tbsp chopped onion , 2 chopped green chilli , saute for a few sec and add 4 tbsp soya sauce , 3tbsp red chilli sauce , 1 tsp vinager , half tsp white pepper powder , half tbsp sugar and salt. Saute and add slurry of 1 tbsp cornflour mixed with a cup of water , cook till thick and add half onion and half capcicum sliced , very little sliced cabbage and add a fist of sliced spring onion greens and the fried gobi. Cook for a min and serve hot along with fried rice or tandoori roti . You can add half quantity of cornflour and water to make dry gobi manchurian to have as a starter.