Gobi Machurian, no onion - no garlic!

 

Making Gobi Manchurian is very simple. 

Contributor: Girish Chandra

Ingredient list: 

1. Large gobi (depending on how many people eat)
2. Water for cleaning, boiling and also making corn flour base 
3. Salt (according to your taste) 
4. half cup maida and half cup corn flour
5. half cup corn flour separately (and 2 spoons of corn flour additional) 
6. Sugar 
7. Crushed pepper 
8. Oil for frying and also vaggarne 
9. Capsicum 
10. Cabbage 
11. Chillies
12. Coriander leaves 
13. Soya
14. Vinegar 
15. Tomato Ketchup 

Step 1: clean 

• Cut the hoovina kosu (gobi) into small florets
• Clean them
• Cut the stems also into small pieces

Step 2: blanch

• Keep water for boiling, add some salt 
• Once it comes to boil, put the gobi florets into the boiling water
• Remove it within 2-3 minutes - just make sure they are a little softer
• Drain the water and dry the gobi a bit; I usually wrap it in a piece of cloth 

Step 3: Make the batter

• Take a bowl
• Add half cup maida and half cup corn starch / flour 
• Add some chilli powder
• Add some salt 
• Add some sugar 
• Add some crushed pepper 
• Add some water and make a idli batter consistency batter 
• Add the dry gobies and mix well so that all florets take the batter 
• Leave it aside for 10 minutes (it get a little dry due to the corn starch) 

Step 4: Prepare the veggies for base

• Make thin slices of capsicum / bell pepper
• Make thin slices of green chilli (6-7 depending on how spicy you want)
• Make thin slices of cabbage (keep two sets, one for the gravy and another fresh for later)
• Make thin slices of Ginger (or grate ginger) 

Step 5: Prepare the base

• Take a pan, heat it in low flame
• Add oil once the pan is hot
• Add the ginger, fry it for 1 minute
• Add the capsicum, fry it for 2-3 minutes
• Add the cabbage, fry it for 2-3 minutes
• Add the green chillies, fry it for 1 minute
• Add a few spoons of water, let it boil for 1 minute
• Add 2 spoons of soya sauce
• Add 2 spoons of Vinegar 
• Let it boil for 2-3 minutes (now go to step 6 and come back here again and again) 
• (remember to start step 6) Once the cabbage and capsicum have become soft, add salt and 2 spoons of sugar
• Add half a cup of tomato ketch up, keep stirring 
• Take 2-3 spoons of corn flour, add water and mix thoroughly 
• Add the corn flour mixture to the base 
• Let everything cook together    

Step 6: Fry the florets 

• Take the batter with gobies from Step 3 
• Add half a cup of corn flour and mix thoroughly
• Heat the oil
• Add the florets carefully 
• Fry them well, and keep them aside (you can half fry if you want to double fry - I do not double fry as it takes up too much oil) 
• Fry all the florets 

Step 7: Mix the two and ENJOY 

• Add the florets to the base prepared in Step 5 
• Garnish with freshly chopped coriander
• Garnish further with thin slices of cabbage 
• Enjoy