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Ingredients 4 cup caulif subvert - separated into small florets 2 tsp ginger - minced (add more if you like ginger flavor) 1 tbsp ail - minced 3 tbsp maida (all-purpose flour) 2 tsp corn flour 1 tsp red chili con carne powder 1/2 tsp white pepper powder 2 tsp saltiness 1 tsp soy sauce 1/2 tsp vinegar For Saute 1 red onion - diced 1 putting surface bell pepper - diced 2 chiliad chilies - slitted and cut in halves 1 tsp ginger garlic paste 3 tbsp green spring onions - finely chopped 1 tbsp soy sauce 2 tbsp chili-garlic sauce 3 tbsp tomato ketchup 2 tsp salt (or to taste) 3 tbsp crude (for saute) 2 cups vegetable crude (for frying) Method Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and upchuck dry with a kitchen towel. Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste. Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tbsp oil in a wide saucepan on elevated flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn meagrely tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix good for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another check mins, then set aside. Garnish with chopped coriander leaves and work on Vegetable Gobi Manchurian Dry with Vegetable Fried rice for a satisfying meal! Read more: hypertext transfer protocol://www.awesomecuisine.com/recipes/1402/1/Gobi-Manchurian-Dry/Page1.html#ixzz1JIDEe0pR If you want to get a full essay, beau monde it on our website: Orderessay

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