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Easy gobi manchurian
1/2 kg - cauliflower
200g - tomato
200g - onion
50g - ginger garlic paste
2 tbsp - garam masala
1/2 tsp - turmeric powder
2 tbsp - red chilli powder
1 tbsp - coriander powder
150g - corn flour
2 small sticks - cinnamon
4 - cloves
200g - oil for frying
8 or 10 - mint leaves
1 tbsp - ghee
Salt to taste

For manchurian:

Cut cauliflower into pieces; soak in hot water for about 10 minutes and drain.
Mix corn Flour, 1 tbsp ginger garlic paste, garam masala, turmeric powder and salt into a mixture of semi-liquid consistency.
Heat oil in a deep pan, dip the pieces of cauliflower in the corn flour mixture.
Deep fry till it turns golden colour.
Place on a tissue paper to absorb excess oil.

For gravy:

Add boiling water to tomatoes, soak for a few minutes, peel the skin and grind to a thick paste.
Heat the pan pour 2 table spoon of oil.
Saute cinnamon, cloves, onion; let the onion become translucent now add 1 table spoon of ginger garlic paste.
Fry for a few minutes.
Now add tomato paste, saute well till it cooks, and then add chilli powder, coriander powder, turmeric powder and 1 tea spoon of garam masala and required salt.
Add 1 table spoon of ghee fry to get a good aroma.
Dissolve 1 table spoon of corn flour with 1 and a half cups of water.
Add to the pan and cook for some more minutes.
Switch off the heat.
Transfer it to a serving bowl, dip all prepared manchurians.
Garnish with coriander leaves and mint.
Serve hot with chapattis.

Recipe and image courtesy: Latha Nellaiyappan

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