Did you know Manchurian sauce does not belong to Chinese cuisine? It is, infact a creation of a group of Chinese immigrants who settled in the back-alleys of Kolkatta and aptly called the district Chinatown. To cater to their vegetarian clientele, they used the local vegetables, spiced up with the condiments they brought along with them to create the Manchurian sauce which has been a phenomenal success!
And that is why this dish is Indo-Chinese, spiced up suitably for the Indian palette and very different from the real, authentic Chinese cuisine. Gobi manchurian is deep fried cauliflower florets in manchurian sauce. It is the best way to use up a huge cauliflower you are stuck with. Or broccoli for that matter. Both work well. Depending on whether you want to serve it as an appetizer or gravy, adjust the quantity of stock used. I have not used MSG/ajinomoto in the recipe given below. You may change the measurements of the spices to suit your taste.