I love this dish , it reminds me of my days in Chennai when I was on job training me and my friend pari would go out and eat this once or twice a week in Tnagar.Ah love those days and memories. Here is the recipe vah chef style.Very easy to make and tastes delicious.
Gobi/cauliflower - 2 cups(divided into florets)
Ginger - small piece (finely chopped)
Garlic - 2 pods (finely chopped)
Ginger garlic paste -1tsp
Corn flour - 2tsp
Egg - 1
Salt - according to taste
Red chili powder - 1/2 tsp(add according to spice levels)
Pepper powder - 1/4 tsp (optional)
Oil - to fry gobi
Curry leaves - 3-4 (optional)
Spring onion - 4tsp (finely chopped)
To make Gobi :
1.Wash & divide cauliflower/gobi into desired size pieces.
2.Add salt,1 tsp ginger/garlic paste, pepper powder/red chili powder,cornflour ,salt and mix, add 1 egg and mix it completely.
3.Heat oil in a frying wok or kadhai-Add gobi pieces few at a time(do not crowd the kadhai) and fry until lightly golden brown.
4.Take them on a paper towel ,keep them aside.
To make the sauce:-
1.Heat a pan and add 2 tsp oil.
2.Add cumin, chopped ginger and garlic and suate them until the raw smell goes away.
3.Add chopped chillies, curry leaves,chilli powder, salt,chilli/garlic paste(I've used Maggie chilli-garlic sauce) and mix.
4.Cook for a few minutesAdd a little water and then add gobi to this paste and toss lightly.
5.Stir in the coriander leaves ,spring onions.Turn off the heat.
The lip smacking Gobi 65 is ready to serve , me and shirish had it as an appetizer on Friday and just loved it.
Sending this dish to Food Palette red event.
Sending this recipe to an event @ Frugality and Crunchiness with Christy blog.