Gobi Manchurian -Gravy

This is my husbands favorite Indo-Chinese gravy dishes and it vanishes quickly when served hot with Kerala paratha :)

I first tasted this gravy dish when I went out with him for lunch in our early courtship days :)
When the time came to place an order, I suggested some common vegetarian dishes, as it happened to be the day when I am also a veggie :D and my hubby gave a me a look as if I had issued orders to kill him!!

So he suggested me this dish to try...and it rarely happens that he would suggest veggie dishes as he worships fish and chicken :P....anyways I did try....and it happened that it turned out really yummy one.
For a long time this had been on my list and finally got a chance to make it.

Try this out and enjoy the great taste!! :)


Gobi Manchurian Gravy Indo Chinese


Ingredients:

  • 25 - Cauliflower florets
  • 3 Tbsp Maida
  • 4 & 1/2 Tbsp Cornstarch
  • Salt as per taste
  • 2 Tbsp Black Pepper Powder
  • 3 & 1/2 Tbsp Soy Sauce
  • 2 & 1/2 Tbsp Garlic, minced
  • 2 Tbsp Ginger,chopped
  • 2 Green Chillies,slit
  • 3 Spring Onion, White Bulbs and Greens, separated
  • 3 Tbsp Tomato Ketchup
  • A pinch of Sugar
  • 2 Tbsp Hot & Sweet Chili Sauce
  • 1 Tbsp Red Chili Sauce
  • 1 Tbsp White Vinegar
  • Water
  • Oil for frying

Method:

  • Wash the cauliflower florets. In a bowl, add warm water, 1 Tbsp salt and cauliflower florets and keep aside for 30 mins.
  • Make a batter of 3 Tbsp Maida,3 Tbsp Cornstarch, water,salt,1 Tbsp Black Pepper powder and 1 Tbsp Soy Sauce. Make the batter such that's its neither thick nor runny.
  • Throw away the water in which cauliflower florets are soaking. Pat dry the florets with a tissue paper.
  • In a deep cooking pot, add oil. When the oil is hot, coat the florets with the batter and deep fry them till they are crunchy or cooked well. Drain them on a paper towel.
  • In a wok, add oil, garlic,ginger,green chillies,spring onion white bulbs and fry for a 1 min.
  • To this add soy sauce,tomato ketchup,sugar,salt,Hot & Sweet Chili sauce,Red chili sauce,vinegar.Cook for a 1 min.
  • In a bowl add 2 & 1/2 cups water and remaining cornstarch and dissolve it. Add this mixture to the sauce mix.
  • Stir well.
  • Add black pepper powder.
  • Finally add cooked florets and cook for 1 - 2 mins.
  • Garnish with spring onion greens and serve hot with paratha or rice.



Enjoy Eating!! :) 

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