Ingredients

• 1 - big cauliflower, broken into florets
• Batter:
• 3/4 tbsp - corn flour
• 2 tbsp - maida
• 1 tsp - sugar
• 1 tsp - ajinomoto
• 1 tsp - soya sauce
• 2 cup - oil
• Pinch - soda
• Salt to taste
• Water to make paste
• For the Curry:
• Chopped coriander - 1/2 cup
• 10 flakes - garlic
• Ginger - 2 inch piece, finely chopped
• 6 - green chilli, chopped finely
• For the Manchurian:
• 2 tbsp - corn flour
• 1/2 cup - water
• 1 tbsp - vinegar
• 1 tsp - ajinomoto
• 1 tsp - chilli sauce
• 1 tbsp - soya sauce
• 1 tbsp - tomato ketchup
• Salt to taste

How to Make No-Fuss Cauliflower Manchurian

• Dip the cauliflower florets in the batter and deep fry. Keep them aside on a paper towel.
• Meanwhile, make a paste of corn flour with water, vinegar, ajinomoto, chilli sauce, soya sauce, salt, ketchup and keep aside.
• Heat some oil and add all the ingredients for the curry. Saute a little.
• Then add the cornflour-soy paste and cook.
• When the gravy thickens, add the fried cauliflower in it, heat through and take off the heat.