Chili gobi

A very delicious Indo- Chinese recipe, deep fried cauliflower florets in a sweet and sour sauce.

Ingredients   

  1. Cauliflower florets – 300 gms
  2. Onion chopped – 1 medium
  3. Tomato chopped – 1 small
  4. Capsicum green chopped – 1 small
  5. Green chilly split – 2
  6. Garlic paste – 1 tsp
  7. Ginger paste – 2 tsp
  8. Chili powder – ¾ tsp
  9. Asafetida ( Hing) – ¼ tsp ( optional)
  10. Turmeric powder – ¼ tsp ( optional )
  11. Tomato sauce – 2 tsp
  12. Schezuan paste – 1 tsp
  13. Soya sauce – 1 tsp
  14. Corn flour – 2 tb spoons
  15. Oil – for frying
  16. Salt – to taste

Instructions

  1. Boil cauliflower florets in salted water, with ¼ tsp of turmeric powder over medium fire for 4-5 minutes. After boiling drain off water.
  2. Mix ingredients 6,7, 8 ,9 and some salt, add florets and mix well without breaking the florets. If you want, you can sprinkle some water to mix.
  3. Heat the oil in a deep non-stick kadai and deep-fry the florets till golden brown. Drain on an absorbent paper. Keep aside.
  4. Add 1 tbsp of the remaining oil into a pan, fry 2,3,4 & 5 ingredient for 5 minutes.
  5. Add the fried cauliflower, toss gently, add schezuan sauce, tomato sauce, soya sauce, salt, mix well and cook on a high flame for 30 seconds.
  6. Serve immediately garnished with chopped coriander leaves / spring onion greens

 

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