Ingredients
For marination
- Cauliflower – 1
- Maida/all purpose flour – 2 tsp
- Corn flour – 1 tsp
- Rice flour – 1 tsp
- Salt – 2 pinch
- Ajinamoto – a pinch
For Munchurian
- Sesame oil – 3 tsp
- Red chilli – 4
- Rhopped ginger – 1/4 tsp
- Chopped garlic – 1/4 tsp
- Cashews – few (optional)
- Onions – 3 big (cut cubes)
- Bell pepper – 1
- Celery – 1
- Spring onions – 1 bunch
- Pepper powder – 1 tsp
- Chilli powder – 1/4 tsp
- Soya sauce – 3 tsp
- Chilli garlic paste – 2 tsp
- Ajinomato – a pinch
- Sugar – 3/4 tsp
- Salt – as required
- Water – 1 cup (if needed),
- Vinegar – 2 tsp
- Curry leaves – few
- Coriander leaves – few
For frying
- Oil – as needed
Method
- Cut the cauliflower into small equal sized florets.
- Put in boiling water for 3 mts and filter the water with the kitchen towel.
- Keep it aside for 15 mts, so that excess water evaporates.
- Now in a bowl, take the ingredients under marination and mix well and keep aside for 10 to 20 mts.
- In a Kadai, heat the oil. In hot oil, add the marinated cauliflower florets and fry well.
- With the tissue paper filter the excess oil from the fried florets.
- In another pan, add sesame oil, red chilli, chopped ginger and garlic, cashews, onions, bell pepper, celery, spring onions, pepper powder, chilli powder, soya sauce, chilli garlic paste, ajinomato, sugar, little salt, vinegar.
- Add the cauliflower florets and mix well.
- If gravy becomes thick, add water and again cook.
- Meanwhile, with 2 tsp cornflour mix 4 tsp water and add to the boiling gravy.
- Serve hot with roti, chappathi or with fried rice.
Leave a Reply