Chilly Gobi (Eggless)

20160221_205022[1]

20160221_205017[1]

Ingredients:-

Cauliflower florets- 3 cups

To marinate:-

  1. Garlic – 2 big cloves (pasted)
  2. Ginger – 1/2 tsp. (pasted)
  3. Red chilly powder – 1 heaping tsp.
  4. Salt – 3/4 tsp.
  5. Pepper powder – 1/4 tsp.

For the batter:-

  1. All purpose flour – 1/2 cup
  2. Cornflour – 1/4 cup
  3. Roasted rice flour – 1 tbsp.
  4. Pepper powder – 1/2 tsp.
  5. Salt – 1/2 tsp.
  6. Water – 3/4 cup

For the gravy:-

  1. Sunflower oil – 1 tbsp.
  2. Garlic – 2 big cloves, finely chopped
  3. Onion – 2 medium, finely chopped
  4. Greenchilly – 1 number, finely chopped
  5. Kashmiri chilly powder – 1/4 tsp.
  6. Tomato ketchup – 3 tbsps. (level)
  7. Soy sauce – 2 tbsps
  8. White vinegar – 1 tsp.
  9. Sugar – 1/2 tsp.
  10. Water – 1 cup
  11. Cornflour – 1/2 level tbsp.
  12. Celery – 2 tbsps, finely chopped
  13. Spring onion greens- 1/4 cup
  14. salt to taste

Method:-

  1. Put the cauliflower florets in previously boiling water. Add salt & turmeric powder & leave it there for 15 minutes. After 15 minutes, drain out all the water from the cauliflower florets.
  2. Marinate the florets with the ginger-garlic paste, salt, pepper & red chilli powders for 20 minutes.
  3. Prepare a slightly thick batter with cornflour, rice flour & plain flour. Add salt & pepper powder to the batter.
  4. Heat oil for deep frying. The oil has to become steaming hot. Lower the heat to minimum just before you add the florets.
  5. Dip each floret into the batter & drop into the hot oil. Fry on medium low heat till crisp & golden brown in colour. Drain on paper towels.
  6. For the gravy, heat oil & add the garlic. Cook till it releases an aroma. Stir in the onions & greenchilly & cook till the onions are lightly browned. Add the pepper & chilly powders & mix.
  7. Stir in the tomato ketchup, soy sauce, vinegar , sugar & salt. Cook on low heat for 2 minutes.
  8. Add the fried florets & mix well.
  9. Mix the cornstarch with  1 cup of water & add to the cauliflower mixture. Cook on low heat till the gravy thickens sufficiently.
  10. Finally add the spring onion greens & celery & remove from heat.

Recipe source :- Pachaka Peruma by Shahida Latheef

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