I live in USA. I tried this recipe. When I put the gobi florets in water and heated the water, in 5 minutes, I got gobi so soft that the pieces started splitting into very small pieces. Those pieces absorbed a lot of oil during frying.
I got gobi Manchuria like paste and not pieces shown in picture.
Please do not use this procedure, if you want to make a good gobi Manchuria .
I made the dish using other recipes and all of them gave a good product.
I am not criticizing, but making a suggestion. Please try the recipe before you suggest. Be specific about time and temperature of cooking.
