Cauliflower Manchurian Dry - A starter dish (IndoChinese Style)

After Paneer, Cauliflower is another ingredient that is made as Manchurian an Indo Chinese dish. This also can be made both as dry starter and also as a gravy. When my brother visited us, I wanted to surprise him and his family with something different and unique and for the starter I had made this Cauliflower Manchurian which every one liked and relished.

Cauliflower Big - 1 no.
Onion - 4 nos
Tomato - 1 no.
Spring Onions - 3 stems
Green Chilly - 2 nos
Ginger Garlic Paste - 1 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour - 2 tbsp
Pepper Powder - 1/4 tbsp (optional)
Red Chilly Powder - 1 tbsp
Coriander Powder - 3/4th tbsp
Cumin Powder - 3/4th tbsp
Water - 1 cup
Oil- 4 tbsp and 1/4 tbsp for shallow frying
Salt to Taste

Method :
Clean and cut cauliflower into florets. Put them in boiling water added with turmeric powder and a bit of salt. Cover with a lid and remove from flame. Drain the water and separate the florets. 

Mix cornflour, red chilly powder, salt, cumin powder and coriander powder and add little water to make a fine paste. Add the drained florets to the paste and mix thoroughly so that all the florets are coated evenly. Let it marinate for about 15 minutes.
Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits.

In a frying pan add the 1/4 cup of oil and fry the cauliflower florets slowly. Remove them when they turn golden brown in colour. Remove and drain well.

In a flat bottom pan, add 4 tbsp oil, saute the spring onion leaves, add finely chopped onions and saute them too. Add the green chillies and pureed tomato. Mix well. Add the Soya Sauce and Tomato Ketchup followed by fried Cauliflower florets, Mix everything thoroughly till all the ingredients blend together. Add the ginger garlic paste and give it a toss. Transfer it to a serving bowl and top it with chopped spring onions and caramalized onions

If you want to make it as a gravy for side dish, then add a cup of water and add the left over marinated paste and bring it to boil. Keep stirring so that it does not settle at the bottom.When it turns glassy, remove from flame, transfer to a serving bowl, decorate it with finely chopped  spring onions and serve with any Roti or Chappati of your choice or even Veg Pulav and Fried Rice.

No comments: