Gobi Manchurian Gravy
cauliflower 1 small
Onion 1 medium
Green pepper 1 small
Zucchini – 1 small
Green chili – 2 to 3
Gobi Manchurian masala
To Mix Batter for Cauliflower
Corn flour 4 tablespoon
Besan flour/ Gram flour – 2 tablespoon
Red chilly powder 1/2 teaspoon
Cut Cauliflower florets as shown in size. Make sure to clean your cauliflower before you cut them. Set them aside in a bowl.
In another bowl take the ingredients required to whip a batter for the cauliflower to be coated as shown. Make sure to mix and add water little by little. The mixture should not be too thin or too thick, medium consistency.
Take a medium sauce pan and add oil enough to fry your cauliflower. Don’t take too much oil because after you fry the cauliflower you are going to use the reminder of the oil to sauté onion’s for the gravy. Take the batter you prepared in step-2 and cauliflowers from step-1 and dip the cauliflower into the batter, make sure the cauliflower is thinly coated and not too thick and drop them into the oil gently. Make sure your hands or not wet with water, because oil and water or not good friends. The minute a small particle of water hits the oil. The oil will get very agitated.
Since the pan and oil or small make sure you work with batches of cauliflower then have all of them together at the same time. When cauliflower turns golden brown color, take them out and leave them to strain on a tissue or an oil strainer, I am using both so I consume as little of oil as possible. Use a spoon which could be used to take things out of the oil and be very careful, when it comes to working with oil.
When all cauliflower is cooked and you have little oil left out on the pan, you could add the onion, garlic and green chilly which you have chopped and kept to sauté. No of green chillies depend on the spiciness you could handle. I had split about 4 large green chillies, because my family members can consume real spicy.
When Step-5 is completed add zucchini, green pepper to step-5 and sauté until the vegetable is cooked.
When all vegetables are cooked now add the entire Gobi Manchurian Masala packet which I have a photo of in the ingredients section. You can get this at an Indian store. Once the masala is added to the vegetables it will start sticking to the pan , then add 1 cup of water and mix well. You could decide how diluted you want you gravy to be. Don’t pour all water at once, add them gradually and check the gravy out by stirring to see the consistency.
The mixture will start to boil and you could see that the soy sauce and other ingredients in the packet start to change the color of the gravy. Then add the cauliflower you have prepared in Step-4 into the gravy and mix well. You don’t need to worry about cooking your cauliflower, since it has already been cooked in step-4. Add necessary salt, please taste the gravy before you add salt, since the masala packet already has salt and you have added salt to the cauliflower batter also.
You could enjoy this dish with white rice, Chinese fried rice etc.