This Desi Chinese dish can be used as a starter or as a gravy depending on how you want it. I made this couple of weeks back as an accompaniment for the Scallion Noodles.
Here is the recipe
Cut cauliflower into florets
In a mixing bowl take half cup Maida ( All Purpose Flour) , half cup corn flour, salt and red chili powder as per taste and some pepper powder. Mix it well and add water to make a thick paste like consistency.
Now dip each floret in this mixture and fry on high flame. ( do not over fry these because we will be double frying it )
Once you finish frying all the florets. Refry again till you get a golden brown color and nice crispy texture.
For the gravy
You will need below ingredients
Garlic 7-8 cloves, ginger about an inch - finely chopped, Green chili 2-3 thinly sliced, Carrot, Capsicum, French beans - big chunks, Spring onion bulb finely chopped, spring onion greens roughly chopped for garnishing.
In a deep kadhai / wok, heat 2 tbs oil. Into this add Ginger, Garlic and Chili. Flame must be high at all times. Now add onion bulb followed by all vegetables. Stir fry for 1-2 mins.
Now into this add 1 tsp Red Chili Sauce, 1 tsp vinegar, 1 tsp Soy sauce, 1tsp Tomato ketchup and mix well. Let this cook for about half a minute.
Now in a bowl take 1 tbs corn starch/ corn flour and add water to make a slurry. Add this into the Wok.
Gravy will start to thicken. Add water if you want this to be a lose gravy.
Add fried cauliflower florets and mix well so that it is coated properly in the sauce.
Turn off the flame, and garnish with spring onion greens.
Gobi manchurian is always on my list for Chinese starter but never able to make myself in a restaurant-style. I liked your gravy recipe, especially ''in a deep kadhai / wok, heat 2 tbs oil. Into this add Ginger, Garlic, and Chili''. Your gravy reminded me of a memory I ate at best Chinese restaurants in Chandigarh. Keep sharing like this.
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