Cauliflower Manchurian

Ingredients for Marinade:

• Cauliflower - 1 small
• Maida flour - 3 tblsp
• Corn flour - 3 tblsp
• Chilli powder - 1 ½ tsp
• Ginger-Garlic paste - 2 tsp heaped
• Orange food colouring - 1 pinch (optional)
• Tandoori masala powder - 1 tsp (optional)
• Yoghurt (Curd) - 1 tblsp
• Salt - to taste

Ingredients for the gravy:

• Onion - 1 small
• Garlic - 2 cloves
• G.chilli - 2
• Coriander leaves chopped - 1 tblsp
• Tomato sauce - 5 tblsp
• Light Soy sauce - 3 tblsp
• Sunflower oil - 1 tblsp for the gravy
• Cooking Oil - 300ml for deep frying

1. Wash and cut the cauliflower into florets.
2. Soak the florets in hot water for about 3-4 minutes to kill any worms.
3. Make a marinade with the ingredients listed under marinade and little water.
4. Marinate the cauliflower florets with the marinade made above for alteast 30 minutes.
5. Heat a deep frying pan and add oil.
6. When the oil is hot enough, fry the cauliflower florets 5-6 at a time; remove them from oil with a slotted spoon and keep them aside on a wide tray covered with paper towel.
7. Do the above step until all the florets are fried. Keep the marinade for later use.
8. Chop the onion, garlic, chilli and coriander leaves finely.
9. Heat a wide frying pan on a high heat.
10. Add oil; When the oil is hot enough, add onion, chilli and garlic. Saute for 2-3 minutes.
11. Add both the tomato and soy sauce. Stir well.
12. Add the half of left over marinade, a cup of water and the fried cauliflower florets; Add salt if needed.
13. Stir well and simmer for 3-4 minutes.
14. Switch off.
15. Garnish with Coriander leaves.

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