Gobi Manchurian is an Indo-chinese dish. Very popular in Indian chinese (aka Indochinese) style eat outs. The food in the Indochinese eat outs are way different from the ones you get in chinese restaurants. It can be served an appetizer or a side dish with fried rice or noodles.
gobi/cauliflower florets 3 cups
onion 2 julienned
rice vinegar 1 tblsp
bellpepper 2 julienned
tomato sauce 2 tblsp
soy sauce 1 tblsp
chilli sauce 1 tblsp
salt/pepper to taste
garlic 4 clove finely chopped
maida/all-purpose flour 1 cup
oil for deep frying
Make batter and deep fry florets
Mix maida, salt and water (as required) to make a batter that will coat the gobi florets well.
Heat oil in a deep pan for deep frying.
Dip the cleaned gobi in the batter and deep fry till light brown and slightly crisp.
Set this aside.
Make manchurian sauce
In a pan heat 2 tblsp of oil, add garlic, onion and bell pepper.
Saute till bell pepper and onion are cooked for a crunchy bite.
Add the sauces, rice vinegar, salt and pepper and mix well.
Add the gobi florets before serving, mix and garnish with coriander.