Cauliflower manchurian

Manchurian is actually a region in China. But this manchurian dish was invented by the Chinese settlers living in Kolkata during the British era Usually called gobi manchurian, the dry version is favored as a snack. The curry variant is well liked as a side dish for Chinese fried rice and steamed rice. Both are in demand in Chinese restaurants here.

The constituents are...

Cauliflower - 1 large

Batter components..

All-purpose flour - 3/4 cup

Kashmiri chili powder - 1 tsp

Pepper, freshly crushed - 1/4 tsp

Salt -1/4 tsp

Carom seeds - 1/2 tsp

Water - 1/4 cup

Integrals for the gravy..

Olive oil - 3 tsp

Ginger - 1/2 inch

Garlic - 3 or 4 cloves

Green chili - 1

Onion - 2 small

Red bell pepper - 1/4 (of a whole)

Green bell pepper - 1/4 (of a whole)

Dark soy sauce - 2 Tbsp

Red chili sauce - 2 Tbsp

Tomato sauce - 1 Tbsp

Apple cider vinegar - 1 tsp

Salt - 1/4 tsp

The mechanism to arrive at this Indo-Chinese fare..

Cleave the cauliflower into multiple florets. Immerse in hot water with a pinch of salt and turmeric powder for 15 minutes. Drain water. Steam florets until they are cooked out and out.

Prepare the batter by mixing flour, spices and water. Drop the florets in batter and place gently on a hot flat saucepan drizzled with oil. Pan fry, rustling in between so that it is crisp and cooked totally.

Chop onions. Mince ginger, garlic and chili. Cube bell peppers. Whisk the sauces. Heat up a deep bottomed pan and dribble oil. Add garlic, ginger, chili and onion. Sautee for 4 to 5 minutes. Annex the diced bell peppers. Stir fry for only a few minutes so that they remain crunchy. Cast in cauliflower. Muddle the vegetables with the sauces. Turn off the heat. 

Get a kick out of the saucy tang of the manchurian!