CAULIFLOWER MANCHURIAN

Cauliflower Manchurian image

Provided by webcontacts

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

500 g cauliflower (large florets)
8 tablespoons cornstarch
3 -4 green chilies (minced)
2 bunches green onions (finely chopped)
salt
2 tablespoons deep frying oil
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 bell pepper (finely chopped)
1 onion (finely chopped)
2 tablespoons soya sauce
2 1/2 cups vegetable stock
2 tablespoons vinegar
1/2 teaspoon msg
1/4 teaspoon sugar

Steps:

Wash and drain cauliflower florets.
Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste.
Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.
Heat sufficient oil in a kadai.
Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper.
To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste.
Add the chopped capsicum and onion.
Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes.
Add the vinegar, MSG, sugar and adjust salt to taste.
Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling.
Add the fried cauliflower florets.
Mix well to coat and cook for two minutes more.