Gobi manchurian (cauliflower)

Chandri

Cauliflower

1-1/2 cups rice flour

1/2 tsp salt

1/2 tsp chili powder

water

4 small heads of garlic (chopped fine)

2 small onions (chopped fine)

fresh ginger (approximately 1 Tbs chopped fine)

1/2 tsp salt

oil to deep fry (Chandri uses sunflower oil)

4 Tbs tomato sauce

1 Tbs chili vinegar

2 Tbs dark soy sauce

1/4-1/2 cup fresh cilantro

Break cauliflower into florets and soak in salted water for a few hours to clean. Mix rice flour, salt and chili powder with enough water to form a paste. Dip cauliflower in the paste to coat then lightly deep fry. Sauté onions, garlic, ginger (add a little salt) until lightly browned. Stir in the tomato sauce, vinegar, and soy sauce. Add the cauliflower and mix well over low heat (the cauliflower should remain crisp). Add the fresh cilantro and serve.

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