1 large cauliflower (gobi)
1 1/2 cup(s) corn flour
1 tsp salt
1 cup yoghurt
1 cup chopped spring onion
3 tsp garlic, minced
3 tsp ginger, finely chopped
2 tbsp soya sauce
2 tbsp tomato ketchup
1 tbsp chili sauce
1 tsp vinegar
A pinch of ajinamoto (optional)
Oil to deep fry

Dry Gobi Manchurian

1. Clean the cauliflower and cut into medium sized florets.
2. In a large bowl, mix florets, yoghurt, salt and part of corn flour. Marinate it for 1 hr.
3. Add remaining corn flour and mix well. Deep-fry each floret till golden.
4. In a saute pan, add 2 tsp oil. add ginger and garlic and saute for half a minute. Add chopped spring onions and saute for a minute.
5. Add soya sauce, vinegar, tomato ketchup and chili sauce. Add the florets and mix well.
6. Garnish with cilantro sprigs. Serve as an appetizer with soups.
   Serves: 6
   Preparation time: 2 hrs