For boiling:

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4 cup water

½ tsp salt

20 florets gobi / cauliflower

1 cup cold water

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For batter:

¾ cup maida / plain flour

¼ cup corn flour

½ tsp kashmiri red chilli powder

½ tsp ginger garlic paste

¼ tsp salt

½ cup water

Oil for deep frying

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For Manchurian Sauce:

4 tsp oil

2 clove garlic (finely chopped)

1 inch ginger (finely chopped)

1 green chilli (slit)

¼ onion (finely chopped)

¼ cup spring onion (chopped)

½ capsicum (cube)

2 tbsp tomato sauce

1 tsp chilli sauce

2 tsp vinegar

2 tsp soy sauce

¼ tsp pepper (crushed)

¼ tsp salt

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For corn slurry:

1 tsp corn flour

¼ cup water

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1. Firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.

2. Also, saute ¼ onion and 2 tbsp spring onion on high flame.

3. Further add ½ capsicum and continue to saute till they slightly change colour.

4. Additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.

5. Mix well and saute for a minute.

6. Add cornflour slurry.

7. Give a good mix until the gravy slightly thickens and turns translucent.

8. Additionally, add fried gobi.

9. Mix gently making sure the sauce has coated well uniformly.

10. Finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.