Gobi Manchurian

• 1 medium cauliflower (clean and cut into big flowerets.)
• 1 bunch small spring onion
• 2 teaspoons gingerroot (chopped)
• 1 teaspoon garlic (finely chopped)
• 3 tablespoons cornflour
• 1/4 cup plain flour
• 1/4 teaspoon red chili powder
• 2 dried red chilies
• 3 tablespoons oil
• 1 1/2 cups water
• 1 tablespoon milk

1. Boil the flowerets for around 5 minutes in plenty of water, to which a tbsp of milk has been added.
2. Drain the residue after boiling and pat dry on a clean cloth.
3. Make thin batter out of flour add 2 tbsp corn flour, 1/4 teaspoons each of ginger and garlic and red chilli powder and salt to taste.
4. Dip the flowerets in the batter one by one and deep fry in hot oil. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions.
6. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
7. Add 1 tablespoons corn flour to 1/4 cup water and dissolve well.
8. Gradually add to the gravy and stir continuously till it resumes boiling.
9. Boil till the gravy becomes transparent. Add flowerets and soy sauce.
10. Boil for two to three minutes and remove.
11. Serve hot with rice, rotis and noodles.

cauliflower, onion, gingerroot, garlic, cornflour, flour, red chili powder, red chilies, oil, water, milk

Taken from www.food.com/recipe/gobi-manchurian-337020 (may not work)