GOBI MANCHURIAN — DRY OR GRAVY? A DESI GRAVYY SPECIAL

Gobi Manchurian — Dry or Gravy? A DESI Gravyy Special

Gobi Manchurian — Dry or Gravy? A DESI Gravyy Special

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1. Prepare the Batter and Fry the Cauliflower:



  • Follow the same procedure as the dry version to prepare the batter and fry the cauliflower florets.


 

2. Prepare the Gravy:



  • In a pan, heat 2 tablespoons of oil over medium heat.

  • Add the chopped onions and bell peppers. Sauté them for about 2 minutes until they are tender yet still slightly crisp.

  • Add the ginger-garlic paste and sauté for another minute.

  • Pour in the soy sauce, chili sauce, ketchup, vinegar, and sugar (if using). Stir well to combine.

  • Add 1/2 cup water and bring the sauce to a simmer.

  • Mix the cornstarch with water to form a smooth slurry, then add it to the sauce. Stir the gravy well to avoid lumps, and let it simmer until it thickens (about 2-3 minutes).


 

3. Add the Fried Cauliflower:



  • Once the gravy is thickened, gently add the fried cauliflower florets into the pan and toss them in the sauce. Ensure the cauliflower is well coated with the gravy.

  • Let it simmer for a couple of minutes so the cauliflower absorbs the flavors of the gravy.


 

4. Garnish and Serve:



Flavor Profile:



  • Dry Version: Crispy, savory, and tangy with a slight sweetness, perfect as a snack or appetizer.

  • Gravy Version: More saucy and flavorful, with a balance of tanginess, sweetness, and spice, making it an excellent side dish for fried rice or noodles.


Tips:



  • For extra crunch: Double coat the cauliflower with the batter for an even crispier texture.

  • Adjust spice levels: You can increase or decrease the amount of red chili sauce, soy sauce, or vinegar according to your preference.

  • Add veggies: You can also add finely chopped carrots, peas, or baby corn to the gravy version to make it more colorful and flavorful.


 

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