Gobi Manchurian

I am on a roll creating different manchurian varieties and I still cant get enough of it. I am already salivating at the thought of Chili Parotta. July 4th long weekend is just around the corner and I have a long list of things to do. I hope I find time for good home cooking and enjoying time around my family.

Ingredients
2 Cauliflower cut into medium size flowerets

Dry Mix for the Cauliflower Corn Starch – 2 tablespoons
All purpose flour – 2 tablespoons
Pepper powder
Chili Garlic paste – 2 tablespoon
Salt to taste
Oil to sauté

Veggies
Green bell peppers– cut into small cubes
1 medium onion – cut into small cubes
spring onions – cut into 1" length pieces
2 garlic pods chopped
1" pieces of ginger chopped
2 Serrano peppers finely chopped
Oil to sauté

For Sauce
Dark soy sauce – 2 tablespoon
Green Chile sauce – 2 tablespoon ( your favorite brand)
Tomato ketchup – 2 tablespoon
Corn Starch – 1 tablespoon
Red pepper flakes – 1 teaspoon
Water – about 4-5 tablespoon

Method
Wash the flowerets in hot water and drain well.Mix all the dry mix for the cauliflower together and coat well with the mix. Heat some oil in a wok and shallow fry the cauliflower in batches until cooked to golden brown. Set aside. If there is no remaining oil, then add about a tablespoon of oil to the same wok and add chopped chilies, garlic, ginger and onion and sauté for 2 minutes. Add the chopped bell peppers and sauté for another 2 minutes. In the meantime, mix all the ingredients for the sauce together and pour it over veggies and mix well. Let it cook for few minutes until the sauce thickens. Now mix in the fried cauliflower with the veggie and sauce mix to coat well. Turn off the heat and let it cook in the heat for few minutes.
Garnish with cilantro and serve with fried rice or hakka noodles