Name: Light & Cooling Cauliflower Manchurian for Pitta-Kapha
Cook time: 30 min
Total time: 30 min
Yield: Not specified
Ingredients: 1 medium head cauliflower, cut into florets; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp turmeric powder; 1/2 tsp cumin powder; 1/4 tsp black pepper powder; 1/4 cup chopped cilantro; 2 tbsp vegetable oil; For the sauce:; 1/4 cup water; 2 tbsp tomato puree; 1 tbsp soy sauce (low sodium); 1 tbsp rice vinegar; 1 tsp ginger-garlic paste; 1/2 tsp sugar; Pinch of salt

Light & Cooling Cauliflower Manchurian for Pitta-Kapha

A balanced and easily digestible vegetarian Manchurian adapted for Pitta-Kapha doshas, focusing on cooling and light ingredients.

Autor: Soul Food

Vegan

Geeignete Körpertypen

Pitta-Kapha

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Kochzeiten

Kochzeit: 30 minutes

Gesamtzeit: 30 minutes

Kategorien

Dinner

Indian

Ayurvedic

Benutzerkreationen

Zutaten

1 medium head cauliflower, cut into florets
1/2 cup all-purpose flour
1/4 cup cornstarch
1 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp black pepper powder
1/4 cup chopped cilantro
2 tbsp vegetable oil
For the sauce:
1/4 cup water
2 tbsp tomato puree
1 tbsp soy sauce (low sodium)
1 tbsp rice vinegar
1 tsp ginger-garlic paste
1/2 tsp sugar
Pinch of salt

Nährwert

Kalorien: 300 kcal
Protein: 10g
Kohlenhydrate: 40g
Fett: 10g
Ballaststoffe: 5g

Anweisungen

In a bowl, combine cauliflower florets, flour, cornstarch, turmeric powder, cumin powder, black pepper powder, and cilantro. Mix well to coat evenly.
Heat vegetable oil in a large pan or wok over medium heat. Add the cauliflower mixture and fry until golden brown and crisp. Remove and set aside.
In the same pan, add water, tomato puree, soy sauce, rice vinegar, ginger-garlic paste, sugar, and salt. Stir well and bring to a simmer.
Reduce the heat to low and add the fried cauliflower florets to the sauce. Gently toss to coat the cauliflower in the sauce.
Simmer for 2-3 minutes, or until the sauce has thickened slightly.
Serve hot with steamed rice or quinoa.