Gobi (Cauliflower) Manchurian - Indian Chinese

• 1 medium Cauliflower
• 1 cup all-purpose flour
• 1/4 cup Rice flour
• 1 tbsp Corn flour
• 1 tbsp soy sauce
• 1 tsp vinegar
• 2 tsp chili powder
• 2 medium onion, chopped
• 1/2 medium capsicum, chopped
• 2 medium chilli, chopped
• 10 clove garlic, chopped
• 1/3 stick ginger, finely chopped (about 1 inch pc)
• 2 tsp vinegar
• 1 tbsp chilli sauce
• 1/2 tsp Aji no moto (MSG)
• 1/4 bunch Spring Onions

1. Take a thoroughly washed cauliflower and separate into florets.
2. Steam them for about 15 minutes until half cooked.
3. Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
4. Mix ingredients with water to make a semi-thick batter.
5. It shouldn't be of running consistency.
6. Dip the florets one by one into the batter to coat them evenly
7. Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
8. Coarsely chop the onions, chilli, capsicum and garlic.
9. Finely chop the ginger.
10. Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame.
11. When fumes start, add the ginger and garlic and fry in high for about a minute
12. Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
13. Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
14. Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
15. Add fresh chopped spring onions and mix well
16. Introduce the fried florets and mix and toss on high flame for about 2 minutes
17. Serve piping hot as they become a bit soggy after 15 minutes.
18. Garnish with coriander / Cilantro if you like.

cauliflower, flour, flour, flour, soy sauce, vinegar, chili powder, onion, chilli, clove garlic, ginger, vinegar, chilli sauce, spring onions

Taken from cookpad.com/us/recipes/345555-gobi-cauliflower-manchurian-indian-chinese (may not work)