Chilli Gobi Recipe
Cooking time: 30 minutes
2 cups of cauliflower (gobi) florets
1 cup of oil, for frying
For the batter:
1/2 cup of maida or plain flour
1/3 cup of corn flour (corn starch)
1/4 tsp of pepper powder
A pinch of red chilly powder
Salt - to taste
For the sauce:
1/2 cup of cubed capsicum (green bell pepper)
1/2 cup of cubed onions (white)
1 tsp of soya sauce
1/2 tsp of green chilli sauce (optional) or use green chilli paste
1 tsp of tomato sauce or ketchup or add puree of 1 tomato
1 tsp of ginger garlic paste
Chopped spring onions or coriander leaves for garnish
1.Cut and clean gobi florets into small pieces and keep in turmeric + vinegar + salt water for 15 min.Drain the water and then steam the gobi florets for 5 minutes.Don't over cook the florets.Once it is done,drain out in a colander.
2.By this time, you can make the batter. Mix together all the ingredients in the list for the batter.Make sure the batter should be thick enough for coating the gobi floret.
3. Drop the batter-covered gobi in hot oil and fry until golden brown. Taste-test one piece to make sure the flavours are all fine and there's enough salt, just be careful not to snack on them all
4. Keep the fried gobi pieces on a plate lined with a paper towel until needed.
5. Heat 1 tbsp oil in a pan and add ginger garlic paste,onions and capsicum. Saute until the onions and capsicum turn soft.
6. Next, add the sauces - soya sauce, tomato sauce, and green chilli sauce (if using). Saute briskly until they are mixed well.
7. Add the fried gobi pieces along with 1 cup water. You can add salt in the very end since the soya sauce has salt and you have already salted the fried pieces. When the water comes to a slow boil, remove from flame and set aside. The sauce will thicken further on sitting.
8.Garnish with fresh spring onions or coriander leaves. Serve hot as a side dish for fried rice, noodles, or any Indo-Chinese main dish.
Have a nice day friends,