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.
You'll need:
2 cups cauliflower florets
2 tbsp flour
2-3 tbsp cornflour
Salt and pepper to taste
Oil for frying
Mix the flour and cornflour with little water to form a thin batter. Add salt and pepper to it. Dip the cauliflower florets in it and deep fry till golden. Remove to paper towels and cool.
For the sauce:
1 tbsp garlic chopped
1/2 tbsp ginger chopped
3-4 green chillies slit
1 1/2 - 2 cups vegetable stock/water
1 tsp vinegar
2 tbsp soy sauce
1-2 tsp cornflour mixed in water
Salt and pepper to taste
1 tsp chopped coriander leaves
Spring onions/scallions for garnish
In a wok, heat oil/butter and stir-fry garlic, green chillies and ginger for a minute. Add the stock/water, salt, pepper, soy sauce, vinegar and mix well. Bring the sauce to a boil and add the cornflour paste. Cook for a minute or two till it thickens. Add the fried cauliflower florets just before serving and garnish with spring onions and coriander leaves.
Note: To serve gobi manchurian as gravy, increase the quantity of stock.
Other Indo-Chinese dishes on this blog:
For the sauce:
18 comments:
Nice info on manchurian. Gobi mancurian looks so delicious Jyotsna.
I love love love gobi manchurian, and urs look so yummy....:)
Delicious J! Loved the note about manchurian sauce.
Yummy manchurian :) Love to have with fried rice!
Gobi manchurian looks so delicious!!
oh wow! i didnt know that story. thanks for sharing :) and this is one of my fave indo-chinese dishes, second to chilly paneer :)
Gobhi manchurian looks good..i love to have it with paranthas too!
manchurian looks deleciousssssss jyostna
drool...
still drooling...
oh!! i simply can't help but drool again:)
aaaah! what do I have to do to get my hands on this? Oh well - since you are unfortunately for me not my neighbor, I may v well pick my lazy backside and make one for myself. Couldnt help salivating at your manchurian. Thanks for sending this droolworthy dish my way tp AWED
DK
http://culinarybazaar.blogspot.com
Hi Jyotsana, I LOVE Indo-chinese food and this is probably my favorite accompaniment for all fried rices :) Thanks for the recipe!
Jyothsna, I have actually had loads of Chinese In Kolkata's China Town..Boy!! You took me so many years back down memory lane!! What awesome chinese you get there..Drooling!!!
Your manchurian looks very tempting and will soon try it out with the other chinese stuff you have posted here..Am really excited!!
jyothsna
i never knew that..manchurian sauce does not belong to Chinese cuisine and it is a creation of a group of Chinese immigrants who settled in the back-alleys of Kolkatta. Have made gobi manchurian but i like your recipe. Thanks for posting !
very tastyyyyyyyyyy :). This is tempting me so much dear.
Great explanation of the cuisine's origin, Jyothsna. I've always wondered about it when I see it on menus. W/ a recipe like this, I'd love to be "stuck" with a huge cauliflower. : }
Cool fantastic ...looks nice
Everyone - Thanks for coming by!
Awesome recipe!!! and its the simplest way of doing it and came out delicioulsy!!!
continue the good work
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