GOBI 65

Ingredients

700 grams cauliflower

for red paste

8 dry red chilies soaked in hot water
3 tsp chopped garlic
3 tsp roughly chopped ginger
4 tbsp water for grinding to paste

Batter

12 tbsp besan
8 tbsp rice flour
4 tbsp corn starch
1/2 tsp turmeric powder
1/2  tsp red chilli powder
1  tsp garam masala powder
1  tsp coriander powder
1 tsp lemon juice
1/4 cup water
salt to taste
10 tbsp oil

Tempering

4 tsp oil
12 curry leaves
1 tsp mustard seeds
2 small onion chopped onion
2 tsp finely chopped garlic
2 tsp finely chopped ginger
8 green chilies, slit
6 dry red chilies
2 tbsp chopped coriander leaves
salt to taste
sugar to taste (optional)

Method

Chop the cauliflower in small pieces,rinse them  and keep in a bowl.
Add hot water so that all the florets are covered. cover and blanch  for 20 minutes.

RED PASTE

In a small bowl, add 4 tbsp water and soak dry red chilies in it for 15 minutes.
In a grinder jar or chutney grinder, add the chopped garlic and roughly chopped ginger,add the soaked red chilies and 4 tbsp water and grind to a smooth paste.
Keep aside.

Marination

drain the gobi florets well and take them in a mixing bowl and add the red paste and mix very well.
 Add  besan,  rice flour and corn starch.
Add turmeric powder, red chilli powder, garam masala powder ,coriander powder and also lemon juice, water and  salt.to taste .Mix everything well.Cover and allow to marinate for 30 minutes.

Frying

Heat 12 tbsp oil in a kadai and  when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil and fry one side and when it becomes crisp, turn over and fry the other side.
Fry them evenly, till they are golden and crisp. Remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.

tempering

 Remove the extra oil from the kadai and keep 4 tsp oil in it and add mustard seeds and crackle them, add  dry red chilies and saute till the dry red chilies change color.
Add the chopped onion,  finely chopped garlic,  finely chopped ginger and the curry leaves,stir and saute till the onions turn translucent.
Add salt to taste and sugar to taste and mix well.
Add the fried cauliflower florets and switch off the flame
Toss and stir the whole mixture,add coriander leaves and mix and serve gobi 65 with coconut chutney,  you can also serve some chapatis or bread along side.