Preparation time: 10 mins
Quantity: Serves 4
Ingredients:
- Onion – 1 big (Chopped)
- Tomato – 1 big (Chopped)
- Brinjal – 3 medim (cut into small pieces)
- Green chillies – 3-4
- Moong dal – ¼ cup
- Turmeric powder – ½ tsp
- Dhania powder – 1 tsp
- Chilli powder – 1 tsp
- Asafetida – ½ tsp
- Mustard seeds – ½ tsp
- Curry leaves & coriander - for garnishing
- Salt – To taste
- Water – To cook dal
- Oil – 1 tbsp
- Lime juice - 1 tbsp
Preparation:
- In a non stick pan, add oil and allow mustard seeds to splutter.
- Add split green chillies, curry leaves, asafetida and give a stir.
- Add onions and fry until translucent.
- Add Tomatoes and cook until it becomes soft.
- Add the sliced brinjals and cook until the colour changes slightly.
- Now add turmeric powder, chilli powder, dhania powder and mix well.
- Wash the moong dal and put it in a pressure cooker with 1 glass of water.
- Add the cooked masala mixture to the pressure cooker and close the lid and cook for 2 whistles. (After the first whistle, slow down the flame and wait until the 2nd whistle is out on its own)
- After the pressure is released, Add salt & lime juice to the cooked mixture and garnish with coriander leaves.
- This is a quickly done side dish for any tiffin item such as idly, dosa, pongal, upma.
My notes:
- Do not add salt in the beginning as it will take time for the dal to cook.
- You can add tamarind juice instead of lime juice also.
- This tastes good even without adding lime juice or tamarind juice, as it gets the sourness from the tomato used.
Preparation time: 20 mins
Quantity: Serves 4
Ingredients:
- Gobi / Cauliflower – 1 medium sized floret
- Maida – ¼ cup
- Corn flour – 2 tbsp
- Pepper powder – ½ tsp
- Capsicum – 1 small (Optional)
- For the Manchurian sauce:
- Finely chopped ginger – 1 inch
- Finely chopped garlic – 2 cloves
- Finely chopped onion – (The white part of spring onion) 2-3
- Red chilli sauce – 2 tbsp
- Tomato sauce – 1 tbsp
- Soya sauce – 1 tsp
- Ajinomoto – ¼ tsp
- Salt – To taste
- Water – as required
- Oil – to fry
- Spring Onion – For garnishing
Preparation:
- Take bite sized florets and put them in boiling water with ½ tsp of salt and turmeric powder added to it. Allow it to parboil and strain the water.
- Make a batter using maida, corn flour, salt and pepper powder. The batter should be slightly thick and not too runny.
- Add the parboiled florets in the batter and coat them well. Let it marinate for 5 minutes.
- Heat oil in a frying pan and once it is hot, fry the marinated florets until golden brown and keep aside.
- In a Nonstick pan, add 2 tbsp oil and add the chopped garlic and ginger and give a quick stir.
- Add finely chopped onions and fry until translucent.
- Add thinly cut capsicum and quickly give a stir. Capsicum should retain its crunchiness and should not be over cooked. This is purely optional and you can make Gobi Manchurian without capsicum as well.
- Add Chilli sauce, Tomato sauce, soya sauce, salt, Pepper powder, ajinomoto and mix well.
- Mix ½ tsp of corn flour in 2 tbsp of water and add this to the sauce. You can adjust this accordingly to make the Gobi Manchurian semi gravy.
- Add the deep fried cauliflower florets to the Manchurian sauce and toss well to ensure all the florets are coated well in the sauce.
- Garnish with finely chopped spring onion (Green part) and Stir well for a minute.
- Serve hot with any Fried rice or pulao
