- 1/2 Cauliflower separated into flowerettes
- 3 tbsp rice flour
- 1 onion chopped well
- 1 medium sized pod garlic chopped well
- 1 long green chilli chopped
- 1 tsp ginger paste
- 1 tsp red chilli paste
- 1 tsp tomato ketchup / sauce
- 1 tbsp soy sauce
- 1 tbsp malt vinegar
- Spring onions with greens to garnish
- Oil to shallow fry the cauliflower
- salt to taste
Making the Manchurians
- Clean the cauliflower flowerettes and transfer them to a bowl.
- Add some soy sauce and salt to the flowerettes and mix well.
- Add the rice flour such that the flour slightly coats the flowerettes and leave aside for some time
- Heat some oil in a kadai (just enough to shallow fry) and the fry the marinated flowerettes in batches.
- Drain the excess oil on a paper towel.
Bringing the dish together
- In a non-stick kadai heat about 1 tbsp of oil.
- When the kadai is hot enough, add the chopped garlic followed by the green chillies and chopped onions.
- When the onions start turning transparent add the ginger paste.
- Once the start turning golden brown add the the tomato sauce followed by the red chilli paste and saute for a minute or two.
- Add the soya sauce and some water and saute for a few seconds.
- Add some salt and the vinegar and saute for a minute or two.
- Fold in the fried cauliflower flowerettes and mix well. The flowerettes should maintain their shapes and shouldn’t turn mushy.
- Switch of the stove.
- Garnish with chopped spring onions (greens and whites)
Enjoy the dish with some great Chinese noodles or fried rice. Serve it as an appetizer or go crazy and try it in a whole wheat wrap!!