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.
Author: Soul Food
Vegan
Suitable Body Types
Pitta Kapha
Cooking Times
Cooking Time: 30 minutes
Total Time: 30 minutes
Categories
Dinner
Indian
Ayurvedic
User Creations
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
Nutritional Value
- Calories: 300 kcal
- Protein: 10g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 5g
Instructions
- 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.
Ayurvedic Benefits
- Cooling effect to balance Pitta.
- Light and easily digestible for Kapha.
- Cauliflower is rich in fiber, promoting healthy digestion.
- Spices aid in balancing digestion and reducing ama (toxins).
- Good source of vitamins and minerals.
Suitable Body Types
Pitta Kapha
- 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