Cauliflower Manchurian

A wonderful IndoChinese recipie.Hope you like it and enjoy with your family. IndoChinese are my favourite dishes.Mothers Day Special!

Ingredients

500gms Cauliflower florets

8 tbsp Cornflour/ corn starch
3-4 Green chillies, minced
2 Spring onion bulb , chopped
Salt to taste
Oil to deep fry+2 tablespoons
1/2 tsp Garlic paste
1/2 tsp Ginger paste
1 medium Green capsicum, chopped
1 medium Onion , chopped
2 tbsp Soy sauce
2 1/2 cups Vegetable stock
2 tbsp Vinegar
1/4 tsp Sugar
Method

1. Wash and drain cauliflower florets. Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste.

2. Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.Heat sufficient oil in a kadai.

3. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper.

4. To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the
ginger paste.

5. 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, sugar and adjust salt to taste.

6. Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling.Add the fried cauliflower florets.

7. Mix well to coat and cook for two minutes more. Serve hot.