Gobi Manchurian is a popular Indian Chinese dish. Indian Chinese cuisine is an adaptation of Chinese seasoning and cooking techniques to suite Indian taste. It is said to have been developed by the tiny Chinese community that lived in Kolkata for over a century. Growing up in Trinidad I didn't have the opportunity to enjoy this cuisine as much as those living in India but every vacation back was filled with Gobi Manchurian and American Chopsuey among other things of course :).
1 medium Cauliflower florets
2 cups maida or all-purpose flour
1/2 cup cornflour
1" ginger peeled and finely chopped
3 cloves peeled and finely chopped
1 onion diced
5 green chillies chopped or sliced (to taste)
1 cup Green bell pepper chopped
1 pinch Ajinomoto
1 bunch Spring onion chopped
1 cup coriander leaves chopped
1/4 cup soya sauce
1-2 tbsps Chilli sauce (to taste)
2-3 tbsps Ketchup
Salt to taste
1. Mix together maida, cornflour, salt and a few drops of soya sauce and water to form batter.
2. Dip the florets in the batter and deep fry until golden brown.
3. Heat 5 tablespoons of oil.
4. Add ginger, green chillies, garlic, ajinomoto, bell peppers, spring onion and onions and saute.
5. When bell peppers are half cooked, add soya sauce, ketchup and chilli sauce and stir for a minute.
6. Add the fried cauliflower florets and mix without breaking the fried florets.
7. Taste and add more of the sauces if required.
8.Garnish with spring onions and serve hot.