Chilly Gobi

Seperate 250 grams of cauliflower into bite size florets.

Make a thick batter with 1/4 cup of all purpose flour, 1/4 cup cornflour, 1/4 tsp salt, 1/4 tsp pepper powder (heaped) & 1 beaten egg adding 1/4 cups of water.

Dip each cauliflower floret into this batter & deep fry till plump & crispy. The florets should not change their color.

Heat 2 tbsp of oil. Saute 1 small piece of juliened ginger & 1 big garlic clove chopped. Add 1 big onion ( cut into squares), 1/2 a big capsicum ( cut into big squares), 3 big greenchillies ( slit) & 2 tbsp white part of scallions. Stir fry on medium heat for 7-8 till onion turns transparent.

Add 2 tbsp ( rounded) soy sauce, 3 tbsp (rounded) tomato ketchup & 1 tbsp ( rounded) chilly sauce. Saute for 2 minutes more.

Add 1 cup of water, 11/2 tsp pepper powder & salt. Let boil for 2 minutes on medium heat.

Add the fried florets & a pinch of chinese salt ( optional). Simmer & cover cook for 5 – 7 minutes/ till the florets are cooked & is soaked in the sauce.

Remove from heat & garnish with green part of scallions.

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