Chilli Gobi / Cauliflower

Cuisine : Indo Chinese For my Vegetarian Flickr buddies :)

 

Recipe :

Cauliflower ( cut into florets ) – 1

 

Marinade ~ All purpose flour 2 to 3 tblspn

Cornflour / Cornstarch 2 tblspn

White pepper Powder !/2 tspn . Salt to taste.

 

Sauce : Onion – 1 big, chopped

Ginger – 2 " piece chopped

Garlic – 5 to 6 cloves , sliced

Green chillies / Serrano peppers – 2 to 3

Soy sauce – 2 tblspn

Tomato ketchup – 2 tbsp

Red chilly sauce – According to taste.

White Pepper powder – 1tspn.

White Vinegar – 1tsp

Sugar – 1 tsp

Salt

Oil

 

Heat salted water in a big stock pot. Boil the cauliflower florets for 4 to 5 minutes and drain the water completely. Make a thick batter with the marinade ingredients. Dip the cauliflower florets in the batter and deep fry into golden brown. Drain them on paper towel . Set aside.

 

In a wok, heat oil, add onion, ginger , garlic and , green chillies Saute till the onion becomes brown. Add all the sauces, pepper powder, vinegar, sugar and salt. Mix well and heat for another 1 min. Add the fried cauliflower pieces and mix well. Make sure that the cauliflower pieces are well coated with the sauces. Remove from flame.

 

Garnish with finely chopped Green onion leaves. This a dry version of the recipe. If you want more gravy. Mix 1tspn cornflour with 3/4 cup water and add along with the sauces. Let everything boil together. Then add the fried cauliflower pieces.

 

PS No need for Ajinomotto. Black pepper can be substituted for white pepper. Don't use tabasco for red chillie sauce.

 

 

Done