Ingredients

• Cauliflower - 1, medium or small one
• Tomatoes - 3
• Ginger - 1.5 tsp, chopped
• Garlic - 1.5 tsp, chopped
• Onion -1
• Chilli - 1.5 tsp
• Garam masala - 1 tsp
• Coriander seed powder - 1/2 tsp
• Cumin seed - 1 tsp
• Cashew nuts - 10
• White corn flour - 50 g
• Oil - 4 tbsp
• Salt to taste

How to Make Spicy Gobi Manchurian

• Cut the cauliflower into medium size florets. Boil the water in a pan and add 1 tsp turmeric powder, 1 tsp salt and put the florets in it. Turn off the flame.
• Cover the pan with a lid for 5 minutes.
• Make ginger/garlic paste.
• Grind tomatoes, onion, coriander seed powder, garam masala powder.
• Make a thin batter out of corn flour. Add a pinch of salt, chilli powder (optional).
• Dip the florets one by one and fry it in oil.
• Don't deep fry.
• Take a pan, add some oil (2 or 3 tsp) and season it with mustard seeds.
• Then add ginger-garlic paste. Add cashewnuts (or you can fry separately and add at the end) and ground mixture.
• If you want a thick dsih, add only little water or add more as you prefer.
• Cook till raw smell goes out. Finally add the fried florets.
• You can have it as an side dish for chapatti.