1. Prepare the Batter and Fry the Cauliflower:

• Follow the same procedure as the dry version to prepare the batter and fry the cauliflower florets.

2. Prepare the Gravy:

• In a pan, heat 2 tablespoons of oil over medium heat.
• Add the chopped onions and bell peppers. Sauté them for about 2 minutes until they are tender yet still slightly crisp.
• Add the ginger-garlic paste and sauté for another minute.
• Pour in the soy sauce, chili sauce, ketchup, vinegar, and sugar (if using). Stir well to combine.
• Add 1/2 cup water and bring the sauce to a simmer.
• Mix the cornstarch with water to form a smooth slurry, then add it to the sauce. Stir the gravy well to avoid lumps, and let it simmer until it thickens (about 2-3 minutes).

3. Add the Fried Cauliflower:

• Once the gravy is thickened, gently add the fried cauliflower florets into the pan and toss them in the sauce. Ensure the cauliflower is well coated with the gravy.
• Let it simmer for a couple of minutes so the cauliflower absorbs the flavors of the gravy.

4. Garnish and Serve:

• Garnish with chopped spring onions and serve the Gobi Manchurian-Gravy hot with fried rice or noodles.

Flavor Profile:

• Dry Version: Crispy, savory, and tangy with a slight sweetness, perfect as a snack or appetizer.
• Gravy Version: More saucy and flavorful, with a balance of tanginess, sweetness, and spice, making it an excellent side dish for fried rice or noodles.

Tips:

• For extra crunch: Double coat the cauliflower with the batter for an even crispier texture.
• Adjust spice levels: You can increase or decrease the amount of red chili sauce, soy sauce, or vinegar according to your preference.
• Add veggies: You can also add finely chopped carrots, peas, or baby corn to the gravy version to make it more colorful and flavorful.