- Cut the cauliflower florets into bite size pieces put it in a bowl then soak it into warm water adding salt to it by this if there is any impurity in the vegetable it will come out then peel off the carrot and cut it longitudinally into 1 inch pieces and soak it also in the same bowl of cauliflower and leave it for 20 minutes. Then drain off all the water pat dry the veggies and keep it in the bowl again. Now in a separate bowl mix all-purpose flour along with black pepper powder and salt.
- Mix it and add 1/4 cup of water to it and make a thick paste out of it and our marinade is ready. Then add all the cauliflower and carrots to it and coat it well on all the sides and keep it aside for 20 minutes to marinate. Then heat up enough oil in a wok to fry the veggies. Fry the veggies separately until golden brown and don't overlap them otherwise it won't fry properly and become soggy. Like so fry all of them and you can have them as a snack also with sauce or chutney.
- Don't discard the leftover marinade we will use it in making gravy. Now take out extra oil from the wok and leave around 2-3 tbsp oil in the wok and add ginger and garlic paste to it and fry till the rawness goes away. Then add the onion and fry till it become translucent. Then add the green chilli sauce or paste and cook for 2 minutes then add the tomato paste and soy sauce to it and mix it very well. Now add the tomato sauce and red chilli sauce and mix well and cook it till the oil oozes out
- Then add all the veggies to it and cook for 4-5 minutes so that the veggies get coated by the sauces all over. Then add the leftover marinade and mix very well. Now add the black pepper powder and salt and mix again very gently. Then add half cup of water to it and allow it to boil then lower the flame, cover it and cook it for 4-5 minutes. After that add the chopped spring onions and serve hot with fried rice or plain zeera rice or chapati or anything you like.
- Important: You can add more water if you like thin gravy. Add salt keeping in mind that the marinade had salt and all the sauces also have salt in it. You can add as many veggies as you like in this recipe. You can fry these veggies in advance and store them in the refrigerator in airtight container for 7-8 days. Simply prepare the gravy and add the fried veggies to it when you have to serve.
- Make it and enjoy it with your loved ones. Happy Cooking
Cauliflower And Carrot Manchurian
#myrecipe
By Tanu Sharma
Mar, 22nd
523
Servings
4 persons
Cook Time
1 hr
Ingredients
17
- 19
Ingredients
- 1 small cauliflower
- 1 medium carrot
- 1 tsp black pepper powder
- 2 tsp salt
- as required Oil for frying
- 1/2 cup chopped spring onion greens
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chilli paste or green chilli sauce
- 1 big onion diced
- as per taste Salt
- 1/2 tsp black pepper powder
- 1 tbsp tomato sauce
- 1 tbsp tomato paste
- 1 tbsp red hot chilli sauce
- 1 tbsp green chilli
- 1 tbsp soy sauce
- 1 tbsp sugar
- as needed Oil for cooking
