Gobhi Manchurian

Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. Gobhi(Cauliflower) and Manchurian (implying a sweet and salty brown sauce) is an adaptation of Chinese cuisine now turned into a popular street food in India. It can be made dry as well as with gravy. The dry version is quite a crowd pleaser as an appetizer and the gravy version goes well with rice. 

Ingredients
For the Batter:
1 Small Cauliflower cut into small florets
1/2 tsp Red Chilli Powder
4 tbsp Corn Starch
1/4 Cup All Purpose Flour (Maida)
Oil - To Fry
Water
1/2 tsp Salt
Mix all these ingredients together and add water just enough to make a batter of  flowing consistency.

Tempering/ Sauce
1 large Green Bell Pepper (Capsicum)
1 Large Red Onion
4-5 cloves of Garlic
2-3 tsp Dark Soy sauce
2-3 tsp Tomato Ketchup
1/2 tsp Black Pepper
Hot Pepper ( Green chillies/serrano/halepeno)
3-4 Scallions (Spring Onion)
Salt as per taste

Method
1. Cut the cauliflower into small florets.  Heat oil in a wok. Dip each floret one by one into the batter and then leave into hot oil to fry on MEDIUM till golden brown. Keep them aside when all are done.

2. In another wok add very little oil and heat. To this add chopped garlic, green bell pepper ( cut into thick strips), red onion ( cut into thick strips same as bell pepper) and saute on HIGH till half done.

3. Take the veggies out and keep aside. Now without adding oil and keeping on LOW just pour soy sauce and ketchup. To this add green chillies/ hot pepper chopped and stir a little. Add the fried cauliflower florets, sauted vegetables, salt and black pepper. Mix well and garnish with chopped scallions.

Tips n Tricks:
1. Avoid blanching or boiling cauliflower prior to frying to have more crunchy taste.
2. Ketchup can be replaced with pinch of sugar.