Gobi Manchurian

Ingredients

1 medium size cauliflower,cut into florets and washed  thoroughly
3 cups of water
salt to taste
Oil to fry
3 tbsp finely chopped spring onion

For the batter

21/2 tbsp all purpose flour
21/2 tbsp corn flour
1 tsp chilli powder
2 pinches of baking powder
3 drops of red food color
salt to taste
1 egg (vegans can use water instead of egg)

For the sauce

1 medium red onion, chopped
1/2 tbsp finely chopped ginger
1 tbsp finely chopped garlic
6 green chillies, finely chopped
4 tbsp tomato sauce
11/2 tbsp tomato chilli sauce
1 tbsp soya sauce
2 tsp corn flour
1/4 cup water
2 drops of red food color
oil 2 tbsp (You can re-use the oil that is used for frying the cauliflower)
salt to taste

Preparation

1. Boil 3 cups of water in a vessel. Once the water starts boiling, add the cauliflower florets along with some salt. Cook for 4-5 minutes. Drain the water and keep aside.

2. To make the batter, mix all the ingredients except egg to a bowl and mix well. Now add the egg to this and mix well to get a thick smooth paste (Vegans can use water instead of egg).

3. To the batter, add the half cooked cauliflower florets and mix well so that all of them are well coated with the batter.

4. Heat oil in a kadai. Put the cauliflower florets to this and deep fry until they are golden brown in color. Drain on paper towel and keep aside.

5. To prepare the sauce, heat oil in a pan. Add the chopped onions,ginger,garlic,green chillies and salt to this and saute until onion is translucent.

6. To this add the tomato sauce and tomato chilli sauce. Cook in low flame until the oil separates.

7. Now add the soya sauce to this. mix well and cook for another 2 minutes.

8. While this is in progress, mix the corn flour with 1/4 cup of water without leaving any lumps. Add this to the sauce mix along with the food color and cook in medium heat. Check for salt at this stage and add if needed.

9. Once the sauce thickens up, put the fried cauliflower florets to it and mix well carefully without breaking the florets in low heat. Make sure all the florets are well coated with the sauce. Turn off the heat after 2-3 minutes.

10. To this add the finely chopped spring onion and toss well.

Gobi  Manchurian is ready to serve.