Cauliflower, Chinese

Gobi Manchurian Dry

Gobi Manchurian Dry is a very popular Indo-Chinese dish often served as a starter/appetizer. Suited for any occasion, the dry version is most popular.
gobi manchurian dry - Gobi Manchurian Dry

Ingredients:

  • Cauliflower Florets – 2 cups
  • Ginger – 1 tsp, minced
  • Garlic – 1 tblsp, minced
  • Maida – 1 to 2 tblsp
  • Corn Flour – 1 tsp
  • Red Chilli Powder – 1/2 tsp
  • White Pepper Powder – a large pinch
  • Soy Sauce – 1/2 tsp + 1/2 tblsp
  • Red Onion – 1/4 cup, diced
  • Green Capsicum – 1/4 cup, diced
  • Green Chilli – 1, slit, halved
  • Ginger Garlic Paste – 1/2 tsp
  • Chilli Garlic Sauce – 1 tblsp
  • Ketchup – 2 tblsp
  • Spring Onions – 2 tblsp, finely chopped
  • Vinegar – 1/4 tsp + 1/4 tsp
  • Salt as per taste
  • Oil – 1 cup + 2 tblsp
  • Coriander Leaves – few, chopped

Method:

  1. Wash the florets and boil them for 2 minutes in salt water.
  2. Drain and pat dry.
  3. In a bowl, combine maida, corn flour, red chilli powder, pepper powder, ginger, garlic, 1/4 tsp vinegar, 1/2 tsp soy sauce and salt.
  4. Mix well to make a thick paste.
  5. Add the cauliflower florets and toss to coat well.
  6. Heat oil in a pan.
  7. Deep fry the florets and keep aside.
  8. Heat 2 tblsp oil in a different pan.
  9. Saute the onions, capsicums, ginger garlic paste and green chillies for a minute.
  10. Add the fried florets along with soy sauce, ketchup, chilli garlic sauce and salt.
  11. Mix well until it becomes dry.
  12. Add the spring onions and stir for a few minutes.
  13. Garnish with coriander leaves.
  14. Serve hot.

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