Gobi Manchurian Dry | How to make Gobi Manchurian Dry
Indo Chinese Fusion dish made with cauliflower. Deep fried cauliflower florets tossed with dark, soy and other stir fry sauces along with onion, chilies, garlic and ginger!
1cupGreen bell pepper / capsicumquartered (use green only)
3longGreen chilihot variety, slit open
1tspGinger minced
1tspGarlicminced
2tbspDark soy sauce
2tbspRed Chili Sauce
¼tspSaltor to taste
1/2tspSugar
1pinchAjinomoto / MSGoptional
For Garnish
¼cupSpring onion (green & white)finely chopped
1tbspCoriander leaveschopped
1tspGingerjulienned
Optional
2dropsVinegarmost red chili sauces include this, add only if necessary
1/2tspWhite Pepper powderfor additional heat
1tspTomato Ketchuponly if you prefer it sweet and slimy
Instructions
To Blanch
Cut the cauliflower and separate the florets. Wash them thoroughly and set aside.
Heat water adding little salt and when it comes to a rolling boil, add the florets and cook for 2 minutes and turn it off.
Drain all the water and spread the florets on a clean kitchen towel and pat dry.
Set this aside to cool completely.
For deep frying
Now take the blanched cauliflower florets in a wide bowl, add maida, corn starch, salt, green chili, ginger garlic, white pepper powder, dark soy sauce, food color & water.
Mix everything until well combined and set aside.
Heat oil in a pan and deep fry the until golden. (they should be on the crispy side when taken off the oil.)
Set this aside.
For Sautéing (Entire process only over high flame)
Heat oil in a wide wok, maintain high flame.
Saute onions, green capsicum, green chili, ginger & garlic until slightly tender adding sugar and salt.
Now add the fried cauliflower florets along with dark saoy sauce, red chili sauce and msg.
Toss over high flame until well combined for few minutes.
Turn off and garnish with green & white parts of spring onion, coriander leaves and minced ginger.