Gobi Manchurian(Cauliflower fritters in sauce)

Gobi Manchurian is one of my favorite Chinese dishes. You will not see it in any Chinese restaurants. It is a specialty of Indo-Chinese cuisine. I bought a big cauliflower last week, and decided to make Machurian before my mom left for India. Gobi Manchurian can be made dry or with sauce. It tastes good plain or with rice. My kids love to order this dish every time we go to Ino-Chinese restaurant.

Ingredients:
Cauliflower fritters:
1 1/4 C all purpose flour
3 T cornflour
2 C cauliflower florets, washed
1/2 t soy sauce
1 t ginger, garlic, and green chili, grated or paste
1/2 t salt
oil to fry

For the sauce:
1 T garlic, chopped
1 T ginger, chopped
1 T green chili, chopped
2 bunches green onion, chopped
1 t ginger, garlic and green chili, grated or paste
1/2 C green pepper, sliced
1 T soy sauce
1 T corn flour
1 1/2 C water
4 T tomato sauce

Method:
1. Heat a wok to medium heat. Heat 2 tablespoons of oil. Fry the chopped ginger, garlic, chili and green onion. Add the ginger garlic paste and fry for a couple minutes. Add the green pepper. Cook till it is crunchy.  Add tomato sauce and and salt. Cook for 5 minutes. Mix soy sauce and water to 1 tablespoon of corn flour. Add this to the wok. stir and allow to thicken. Add more water if required. Turn the stove off.
2. Heat oil in a pan. Mix chili, garlic and ginger paste, soy sauce, and salt to corn flour and all purpose flour in a bowl. Add enough water to make a batter. It should not be too thick or too thin. 
3. Dip the florets in the batter and deep fry them till crisp and golden.
4. Add the fritters to the prepared sauce. Mix well and heat the sauce. Serve with rice.

Note:
For dry Manchurian, avoid the water and corn flour. Just mix the fritters to the sauteed green onion and pepper. This can be served as an appetizer.