Gobi Manchurian – Indo Chinese Veggie Dish

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My all time favorite Indo-Chinese veggie dish…

Hope everyone had a good day. I took a day off from writing the thesis, thinking about research and all those things which has been bothering me lately. Whenever I get a day off or during weekends or during holidays, one of the activities I enjoy is to sleep till I feel like. I love to sleep in the morning and to be active at night. Now, I know one more person who’s following my footsteps, my adorable niece. So, this morning, even though I slept till noon, I did wake up early to make a quick breakfast for my hubby. After he’s gone, I resumed my sleep. But I do hate the lost feeling I get after sleeping for so long. I had the heavy headed feel till evening. In the evening, I sat outside in my backyard, and inhaled some fresh air and enjoyed the breeze. Slowly, I got active and cooked a few new dishes which made be happy.

This dish is one of the popular Indo-Chinese veggie dishes. In India, there are a lot of Indo-Chinese restaurants and some of the restaurants even have many Indo-Chinese dishes on their menu. When non-veggies enjoy chili chicken; veggies will be seen enjoying gobi manchurian with fried rice. This doesn’t mean that non-veggies are happy with just the chili chicken, they do grab some gobi manchurain as well. This dish is enjoyed by both veggies and non-veggies, by both kids and adults. My hubby is not a fan of cauliflower, but he likes it when its made into gobi manchurian.

Gobi Manchurian

Ingredients

  • Cauliflower, cut into florets- 1 medium-sized cauliflower
  • Oil- enough for frying

To make batter:

  • Rice flour or All-purpose flour- 1/2 cup
  • Corn starch- 1/4 cup
  • Chili powder- 1 1/2 tsp
  • Ginger-Garlic paste- 2 tsp
  • Salt- to taste
  • Soy sauce- 1 1/2 tbsp
  • Water- 3/4 cup

For cooking:

  • Oil, used for frying cauliflower- 3 tbsp
  • Garlic, chopped- 3 cloves
  • Ginger, chopped- 2-inch slice
  • Dry red chili, whole- 3
  • Onion, red or white chopped- 2
  • Tomato sauce- 1 cup
  • Soy sauce, low sodium- 2 tbsp
  • Ground Pepper- 1/4 tsp
  • Sugar- 1/2 tsp ( add only if the sauce is sour)
  • Water- 1/2 cup
  • Corn starch- 1 tbsp dissolved in 2 tbsp cold water (optional)
  • Cilantro, chopped- 1/4 cup

Instruction

  • Rinse the cauliflower under running water and cut into florets.
  • In a bowl, combine the above mentioned ingredients ‘to make batter’, add only enough water to make a thick batter.
  • Heat a frying pan over medium heat, add enough oil and let it turn hot.
  • Dip each cauliflower florets in the batter and evenly coat it and add to the oil.
  • Fry the cauliflower florets till it turns light golden in color, transfer to a paper towel and keep aside.
  • Place a large cooking pan over medium heat.
  • Add 3 tbsp of oil used for frying cauliflower.
  • Add chopped ginger and garlic to the oil and saute till they turn light golden in color.
  • Add dry red chili and saute for a couple of seconds.
  • Add the chopped onion, season with salt and saute till translucent.
  • Add tomato sauce to the onions, combine well.
  • Add soy sauce and combine well, let cook for a few minutes.
  • Add ground pepper to it and combine well.
  • Taste the sauce and if it tastes sour add the sugar to it.
  • Add the water and let cook for a minute.
  • Add the fried cauliflower to the sauce and combine with the sauce.
  • Combine 1 tbsp corn starch with 2 tbsp cold water, add this to the cauliflower mixture.
  • Combine well and cook till the sauce thickens.
  • Garnish with cilantro and mix well.
  • Remove the pan from the heat and keep covered for sometime.
  • Serve with fried rice, plain rice or with roti.

 

 

Gobi Manchurian - Indo Chinese Veggie Dish
 
Print
Ingredients
  • Cauliflower, cut into florets- 1
  • Oil- enough for frying
To make batter
  • Rice flour or use all purpose flour- ½ cup
  • Corn starch- ¼ cup
  • Chili powder- 1½ tsp
  • Ginger-Garlic paste- 2 tsp
  • Salt- to taste
  • Soy sauce- 1½ tbsp
  • Water- ¾ cup
For cooking
  • Oil, used for frying cauliflower- 3 tbsp
  • Garlic, chopped- 3 cloves
  • Ginger, chopped- 2 inch slice
  • Dry red chili, whole- 3
  • Onion, red or white chopped- 2
  • Tomato sauce- 1 cup
  • Soy sauce, low sodium- 2 tbsp
  • Ground pepper- ¼ tsp
  • Sugar- ½ tsp ( add only if the sauce is sour)
  • Water- ½ cup
  • Corn starch- 1 tbsp dissolved in 2 tbsp cold water (optional)
  • Cilantro, chopped- ¼ cup
Instructions
  1. Rinse the cauliflower under running water and cut into florets.
  2. In a bowl, combine the above mentioned ingredients 'to make batter', add only enough water to make a thick batter.
  3. Heat a frying pan over medium heat, add enough oil and let it turn hot.
  4. Dip each cauliflower florets in the batter and evenly coat it and add to the oil.
  5. Fry the cauliflower florets till it turns light golden in color, transfer to a paper towel and keep aside.
  6. Place a large cooking pan over medium heat.
  7. Add 3 tbsp of oil used for frying cauliflower.
  8. Add chopped ginger and garlic to the oil and saute till it turns light golden in color.
  9. Add dry red chili and saute for a couple of seconds.
  10. Add the chopped onion, little salt and saute till translucent.
  11. Add tomato sauce to the onions, combine well.
  12. Add soy sauce and combine well, let cook for a few minutes.
  13. Add ground pepper to it and combine well.
  14. Taste the sauce and if it tastes sour add the sugar to it.
  15. Add the water and let cook for a minute.
  16. Add the fried cauliflower to the sauce and combine with the sauce.
  17. Combine 1 tbsp corn starch with 2 tbsp cold water, add this to the cauliflower mixture. Adding cornstarch is optional.
  18. Combine well and cook till the sauce thickens.
  19. Garnish with cilantro and mix well.
  20. Remove the pan from the heat and keep covered for sometime.
  21. Serve with fried rice, plain rice or with roti.