Ingredients:

• 1 – big cauliflower, broken into florets
• Batter:
• 3/4 tbsp – Corn flour
• 2 tbsp – Maida
• 1 tsp – Sugar
• 1 tsp – ajinomoto
• 1 tsp – soya sauce
• 2 cup – oil
• Pinch – soda
• Salt to taste
• Water to make paste
• For the Curry:
• Chopped coriander – 1/2 cup
• 10 flakes – Garlic
• Ginger – 2 inch piece, finely chopped
• 6 – green chilli, chopped finely
• For the Manchurian:
• 2 tbsp – Corn flour
• 1/2 cup – water
• 1 tbsp – Vinegar
• 1 tsp – ajinomoto
• 1 tsp – chilli sauce
• 1 tbsp – soya sauce
• 1 tbsp – Tomato ketchup
• Salt to taste

Method:

1. Dip the cauliflower florets in the batter and deep fry. Keep them aside on a paper towel.
2. Meanwhile, make a paste of corn flour with water, vinegar, ajinomoto, chilli sauce, soya sauce, salt, ketchup and keep aside.
3. Heat some oil and add all the ingredients for the curry. Saute a little.
4. Then add the cornflour-soy paste and cook.
5. When the gravy thickens, add the fried cauliflower in it, heat through and take off the heat.

Recipe courtesy of Sify Bawarchi