Gobi Manchurian - BAKED

Not sure what got into me, but I could not see that head of cauliflower sitting in the refrigerator any more. As has been the case in the last few weeks, I did not feel like making the same old same old (aaloo-gobhi - its delicious but its the "same old"). So looked up some recipes for baked cauliflower and stumbled upon this post (http://sobha-goodfood.blogspot.com/2011/04/gobi-manchurian-healthy-version.html) on which the following recipe is based. Perfection in the first try - so happy :0)

One head cauliflower


Batter:
Sooji: 4 tbsp
Whole Wheat Flour:  1/2 cup
Yogurt or Water: 1/4-1/2 cup (enough to make a thick, dippable batter)
Soya sauce - per taste
Ginger and garlic minced - per taste
Turmeric

Sauce:
1 onion finely chopped
2 medium bell peppers, cut into 1x1 in pieces
Ginger-garlic paste/minced
Chilli sauce (TJs Jalapeno sauce)
Tomato ketchup (TJs organic)
Oil for sauteing

Spring Onions for garnish
Prepare batter by mixing the above to a thick but dippable consistency

Steam cauliflower florets. Let cool for 10-20 min. Dip in batter and place on a greased/lined baking tray. Bake at 400F for about 25 min.

In the meantime, prepare the sauce. Saute the onions in oil until soft and brown. Add a little more oil and saute the ginger/garlic paste until the raw smell of garlic is gone (do not brown). Add bell peppers and saute some more - cover for 2-3 min so the bell peppers soften but are still crunchy. Add soya sauce, chilli sauce and tomato ketchup and saute for a few min until the flavors fuse. Then add the baked cauliflower and toss gently in the sauce taking care not to break up the florets. Adjust salt as needed. Garnish with spring onions.

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