Friday, August 12, 2011

Chilli Gobi (Cauliflower) Manchurian

A yummy appetizer that is made from a vegetable. If you want to enjoy this dish in all its glory, serve it with cold beer and don't skimp on the green chilies!

1 large Cauliflower---broken into small bite size florets. Leave a little bit of stem on each floret.
1 tbsp each of ginger and garlic, minced
3 stalks of green onion--the tops and bottoms separately chopped
1 green bell pepper---cut into strips
cilantro---1/4 cup finely chopped
green chilies (Thai or Indian. If using Serranos, use half the number mentioned here)--- 7-8, chopped
Oil--- to fry the cauliflower florets + 2 tsp
1 tbsp soy sauce
1 tbsp white vinegar
1 tsp sugar

3/4 cup cornstarch
1 or 2 eggs (Vegetarians can skip the eggs and add a tbsp of All purpose flour and a little water)
1/2 tsp salt
1 tsp soy sauce

Boil water in a large pot. Add a tablespoon of salt to it and bring it to a rolling boil. 
When its still boiling, throw in the cauliflower florets and turn the heat off. Stir gently. Lift up a floret. If its steaming, drain the florets and set in a colander to drip dry. 
Mix the batter ingredients in a large bowl, with a whisk. It should be thick and be able to coat the florets. Check the salt and add more if needed.
Now throw in the florets into the batter and mix gently to coat. 
Heat oil in a pan and fry the cauliflower florets until the coating turns crispy or lightly golden. Dont worry about cooking the florets all the way. If any are not cooked completely, it will get cooked in the last stage. Do it in batches until all the cauliflower florets are fried. Drain them in a paper towel and set aside. 
Now in a saute pan, heat 2 tsp of oil and saute the minced ginger and garlic. When they are tender and aromatic, add the green bell peppers. Cook the bell peppers until tender-crisp, then add the green onion bottoms and green chilies. Reserve the tops for garnish. Cook for a minute and add the soy sauce. Finally add the fried florets, and mix well gently without breaking them up. Lower the fire and drizzle the vinegar on top. Stir once again and cover with a lid. 
When the lid begins to steam up, turn the heat off. Sprinkle sugar on top and stir well.
Garnish it with chopped cilantro and reserved chopped onion tops. Serve hot or warm. Also tastes great wrapped in any flat bread. 


No comments:

Post a Comment