Gobi Manjurian with gravy - Restaurant style

Finally I could also make Gobi manjurian with gravy. I have not added food colour to this if you want that reddish colour can add a pinch of kesar food colour to the gobies while frying

Recipe:

Gobi/Cauliflower - 1 flower
Remove the florets one by one and dip in boiled water with salt for few minutes to kill the worms. Dipping in boiled water helps its partial cooking and thereby saving the cooking time.

Corn flour, maida , garlic paste. salt are made into a thick batter . The quantity depends ont eh size of the cauliflower you are going to cook.
Dip the florets one by one in the batter and deep fry it and keep aside to strain oil on a bloating or tissue paper.

For the gravy

Onion -2 nos cut into cubes
Capsicum -1 medium  cut into cubes
Garlic - 15 nos ( garlic is required in extra  quantities to get that taste)
Ginger -1 inch grated
Green chillies -4 nos chopped

soya sauce -1 tspn
Green chilli sauce -1 tspn
Oregano - 1/2 tspn
( I use oregano and soya sauce instead of Ajinomotto to get that flavour of Chinese cuisine)
Salt as required
corn flour -2 tspn

In a kadai heat some oil saute the vegetables one by one. Add the fried gobies too. Add the sauces and oregano after this. Saute everything very well. Mix the corn flour in 2 cups of water and dilute. Add this to the vegetables. Allow it to boil and the gravy become thick. Add a pinch of sugar on top. Garnish with chopped spring onions and Serve with roti.

Remember to take care while adding salt as the sauces you add contain salt to some level.