Gobi Manchurian

• Cauliflower (medium)     - 1
• Green Bell Pepper     - 1
• Onion (medium)     - 1
• Garlic     - 2 cloves
• Green Chillies     - 5
• Cilantro (chopped)     - 1/4 c
• Gram Flour (besan)     - 1 c
• Corn Flour     - 1/2 c
• Salt     - 2 tsp
• Turmeric     - 1/4 tsp
• Soy-Sauce     - 2 Tbsp
• Tomato Sauce (Hot and Sweet)     - 1/2 c
• Water
• Oil     - 5 c

1. Mix the 2 flours in a big bowl with 1tsp of salt and turmeric.
2. Add enough water to make a smooth batter of thin consistency.
3. Wash and cut the Cauliflower in to small equal sized florets.
4. Wash and chop the Bell Pepper into thin slices and set aside,
5. Heat 5 c of Oil in a deep Kadai/pan.
6. Dip the florets and fry in batches turning once for approximately 5mins.
7. Drain the fried Cauliflower on a paper towel to remove excess oil.
8. Chop the Onion small. Chop the Green Chillies and Garlic too.
9. In another deep pan heat up 2 Tbsp of the same Oil.
10. Add the Chopped Onions, Bell Pepper, Garlic and Chillies and saute for 2 minutes.
11. Add the Tomato Sauce, Soy-Sauce and 1 tsp salt along with 1/2 c of water. Taste and add more Soy-Sauce if you prefer.
12. Bring this to a boil. Then turn off the heat and add the florets to this sauce making sure the florets are completely covered with the sauce.
13. Decorate with the Cilantro and serve hot as an appetizer or along with Naan/Roti/Rice as side dish.