CAULIFLOWER AND BABYCORN MANCHURIAN

Manchurian:
250 g cauliflower
150 g baby corn
100 g rice flour
50 g corn starch
half teaspoon red chilli powder
oil for deep fry
Gravy:
100 g cabbage
100 g capsicum
100 g onion
3 green chilli
1 chopped clove of garlic
1 tablespoon soya sauce
2 tablespoons chilli sauce
1 tablespoon vinegar
4 tablespoons tomato sauce
black pepper to taste
salt to taste
100 g spring onion

Boil the cauliflower and baby corn for approx. 3 minutes, must not be completely cooked yet. Add the rice flour, corn starch and chilli powder and mix into a dough. Drop spoonful’s in hot oil and deep fry.

Gravy:
Chop the cabbage, capsicum, onion, chilli and garlic. Heat a little bit of oil and fry the chopped ingredients until brown. Add the sauces, vinegar, salt and black pepper. Warm water can be added if the mixture is too thick. Stir continuously whilst still cooking for approx. 5 minutes.

Mix the cauliflower and baby corn manchurian into the gravy and add spring onion.

Serve on a bed of rice.

Recipe and photo’s: Yogesh Yain Yogi