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Chili Gobi (Cauliflower)

 INGREDIENTS:

  1. Cauliflower Florets 2 cups
  2. Green Bell Pepper, 1 small cubed
  3. Onion, 1 quartered and petals separated
  4. Ginger 1 tsp grated
  5. Garlic 1 tbsp finely chopped
  6. Green Chili 2 sliced
  7. Soy Sauce 1 tbsp
  8. Red Chili Sauce 1 tbsp
  9. Green Chili Sauce 1 tsp
  10. Vinegar 1 tsp
  11. Black Pepper Powder 1 tsp
  12. Sugar 1/2 tsp
  13. Salt to taste
  14. Corn Flour 2 tbsp
  15. All-Purpose Flour 3 tbsp
  16. Oil for frying
  17. Water as required

METHOD:

Serving Size: 3-4

Blanch the cauliflower florets in salted water for 3-5 minutes and drain the water. Gently tap the florets dry with a piece of kitchen towel.

Make a thick batter with all-purpose flour, corn flour, 1/2 tsp pepper powder, salt, and water.

Dip the florets in the batter and deep fry in medium-hot oil until they become golden brown. Keep aside.

Heat oil in a wok and add ginger, garlic, green chili, capsicum, and onion. Sauté for 3-4 minutes. Ensure the vegetables remain crunchy.

Add all the sauces, 1/2 tsp pepper powder, vinegar, sugar, and salt. Mix well. 

Add the fried cauliflower and combine well. Toss to coat the florets with the sauces. Garnish with spring onions. 

Serve chili gobi with fried rice or garlic noodles, cucumber-carrot salad, mint-yogurt dip, or boondi raita, or simply as an appetizer.



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