Sadhna Speaks - Gobhi Manchurian

This one is an Indo-Chinese classic. The hearty cauliflower, crunchy and batter fried, combined with the sweet-and-sour, ginger-garlicky flavours of the Chinese sauce.  

Ingredients:

1 medium-sized cauliflower, cut into florets, placed in salted hot water for 10-12 minutes and drained
2 tbsps maida (all purpose flour)
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic paste
1/2 cup of warm water
salt to taste
1/2 tsp red chilli powder

For the sauce
1/4 cup spring onions, finely chopped,
1/2 capsicum, finely sliced
1 1/2 tbsp finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chillies (optional)
1/2 tsp red chilli powder
2 tsp soy sauce
1 tbsp chilli sauce
2 tsp white vinegar
3 tbsp tomato sauce
1/2 tsp brown sugar (optional)
salt to taste
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

Method:

1. Put the cauliflower florets in hot, salted water for 10-12 minutes. Drain and keep aside. 
2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic paste and water to make a thick paste. 
3. Heat oil for deep frying in a pan. Dip the florets into the batter, place each floret in the hot oil. Reduce flame and deep fry till the gobhi (cauliflower) is almost cooked. Increase the flame towards the end of the cooking process and fry the gobhi till it turns golden brown. Remove onto absorbent paper and keep aside.
4. Heat oil in a large wok and once the oil is hot, add the chopped garlic and stir fry for a few seconds. Add the ginger and stir fry on high for a few seconds.
5. Add the whites of spring onions and stir fry on high heat, constantly tossing them. Add the sliced capsicum and stir fry for another 3 minutes. Make sure that the vegetables retain their crunch. Reduce to medium heat.
6. In a bowl, mix the brown sugar, soy sauce, tomato ketchup, chilli sauce and vinegar and add to the wok. Combine well and cook for 2 minutes. Add 3-4 tbsps of water and cook for 2 minutes.
6 Add the deep fried gobhi and combine. Toss on high flame for 1-2 minutes. Turn off the heat. Garnish with the chopped spring onion greens and coriander leaves.

Serve it with fried rice, steamed rice or noodles.