Red Gobi Manchurian (with Gravy)

1. Cut off the base stem of the head of cauliflower. Break off the florets one by one, with your hands and with the help of a small knife. Small-sized florets are key to good Gobi Manchurian.
2. Rinse well and drain.
   
3. Mix the ingredients to 'marinate the cauliflower' in a wide bowl.
4. Add the florets and toss well. Leave for 20 minutes at least, while you prepare all the other ingredients.
   

Prepare the batter:

1. Add very little oil to a mini pan and fry the diced onion. Strain from the oil when golden brown and crisp.
2. Add the dry ingredients for the batter to another bowl. Add the fried onion to this.
3. Add ¾ cup water (a little bit at a time) till you get a batter that is neither too thick nor too runny. It should coat the back of a spoon well without falling off or creating lumps.
4. Remove the marinated florets from the marinade and add to the bowl of batter, a batch at a time.
   

Fry the battered cauliflower:

1. Heat oil either for pan frying or deep frying.
2. Remove each floret from the batter and gently drop it into the hot oil.
3. Do not add florets together or in bunches. This causes them to jump together in one coated mess. 
4. Fry in relatively small batches. Avoid overcrowding.
5. Remove from oil with a strainer or slotted spatula when golden brown and crisp.
6. Drain on kitchen paper towels. Try to keep it in one layer to stay nice and crisp.
   

Now make the gravy:

1. Heat 2 Tbsp oil in a nicely seasoned wok.
2. Add the spring onion whites, garlic, ginger and chilies.
3. Stir fry on a high heat briefly. Don't allow it to go brown.
4. Stir in the tomato puree and cook for 30 seconds.
5. Now add the tomato paste, tomato ketchup, soy sauce, vinegar, and white pepper powder.
6. Cook till the oil separates and add the dried coriander leaves.
7. Taste and adjust with either more soya sauce or more ketchup - if needed.
8. Add up to 2 cups of water and bring to a rapid boil.
9. Add the cornflour solution to thicken the gravy. Stir.
10. When the gravy appears to have thickened, do a taste test again. Add a pinch of sugar to balance the flavors.
11. Add the fried florets now, just before serving time.
12. Coat gently in the gravy and allow it to come to a boil just for an instant.
13. Garnish with cilantro and spring onion.
14. A lot of the gravy gets absorbed by the fritters the longer it sits. If you need a pourable gravy, it's best to leave the gravy preparation till just prior to serving.
15. It can be reheated in the wok with a sprinkling of some water or in the microwave. Best served hot!
16. Delicious! I love it with roti. Try and let me know, okay:) ?