18 - Gobi Machurian ( Fried Cauliflower in Chinese Sauce ) Indo-Chinese version

I just love Chinese food, and if its Indian-chinese,even better. :) 

In this recipe,as in many Indo-Chinese recipes, you will find the generous use of garlic, green chilli and ginger, also garnished with a lot of spring onions - awesomely flavorful! 

Ingredients

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained

2 tbsps all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour

1 tbsp ginger-garlic-green chilli paste

approx a little less than 1/2 cup warm water

1/4 cup spring onions, finely chopped

1/2 capsicum, finely sliced

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chillis

1 tsp red chilli pwd

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

3 tbsps tomato sauce

1/2 tsp brown sugar

1 1/2 tbsps sesame/gingelly oil

salt to taste

Preparation

Heat oil for deep frying.

Combine the 3 flours,salt, ginger-garlic-green chilli paste and water to make a thick paste in a bowl. Dip the florets in this so that they are well coated and deep fry. Remove and keep aside.

Heat oil in a large wok. Once it is piping hot, add garlic and saute for a few seconds.Add ginger and green chillies and stir fry for a few seconds. 

Add the whites of the spring onions, stir fry for 3-4 mins. Add capsicum and stir fry for a few mins. 

Reduce heat to medium, add brown sugar, soya sauce,tomato ketchup,chilli sauce and vinegar. Combine well and cook for 2 mins. Add 3-4  tbsps water and cook for 2 mins. 

Add the deep fried florets and combine. Toss on high flame for 2 mins and turn off the heat. Garnish with spring onions greens.

Serve hot and Enjoy!!! :)