This is an Indo-Chinese fusion dish that is very popular in India.
2 Large onions chopped
7-8 Garlic cloves chopped
Equal amount of Ginger chopped
7-8 Green Jalapenos
1-2 Spring Onions
Ajinamoto (tasting salt) (optional)
6-7 tsp Tomato ketchup as needed
2 tsp Soy sauce
1 Small Cauliflower
1 cup All Purpose Flour
2 tsp Corn Flour (optional)
1/2 tsp Baking Soda (Optional)
3 cups Vegetable oil or needed to deep fry
1 tsp Salt or as needed
1/2 tsp Kashmiri mirch (or Chilli Pwd)
In a bowl mix All purpose flour, Corn Flour, Baking Soda, Salt, Kashmiri mirch (or red pepper powder) with water to make a paste.
Dip the Gobi florets in the paste and deep fry till golden brown and keep aside.
In a large pot add oil and saute ginger, garlic and chillis and then add onions, Spring Onions until light brown. Then add salt as needed, Tomato Ketchup (or Maggi hot & Sweet Sauce), Soy Sauce, Ajanomoto.
At last add the fried Gobi which is kept aside and mix well. And let it soak for an hour.
Garnish with Chopped Cilantro, Cashews, Grated Carrot & Cucumber.Serve hot with fried rice.
(Recipe contributed by Sahi)