Spice up your meal with this chilli gobhi recipe. Cauliflower florets are cooked with an oriental tang. Its quick and easy.
Ingredients:-
- 500 gm cauliflower (gobhi) - cut into small florets
- 2 tsp salt
- 1 egg
- 1/2 cup corn flour
- 1 tsp ginger-garlic paste
- Water to mix the batter
- Oil for deep frying
- 2 cups onions - chopped coarsely
- 2 Tbsp green chillies - thickly sliced
- 1 Tbsp soya sauce
- 2 Tbsp vinegar
- Some greens for garnish
Method:-
- Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.
- Heat the oil, and fry over medium heat to a golden color.
- Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.
- Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the gobhi.
- Mix well, and serve garnished with some greens.
- If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.
Preparation time: 15 minutes
Cook time: 20 minutes
INGREDIENTS
- Eggplant: 1 medium sized Bharta Baigan or small sized eggplant sliced
- Yogurt: 1 ½ cup
- Minced Ginger: ½ teaspoon
- Turmeric: ½ teaspoon
- Salt: As per taste
- Dry Whole Red Chilli: 1
- Paanch Phoron/ Pancha Phutona: 1 teaspoon
- Curry Leaves: 7- 8 leaves
- Green Chillies: 2
- Roasted Cumin-Red Chilli Powder: 1 ½ teaspoon
- Water: ½ cup
FOR GARNISHING -
- Chopped Cilantro: 1 teaspoon
- Green Chillies: 2, sliced lengthwise
METHOD
- Wash and cut eggplant into roundels and then halve each into slices.
- Marinate the pieces of eggplant with turmeric powder and salt. Keep aside for 10 minutes.
- Heat oil in a pan, fry the eggplant slices till golden brown, Take out and keep aside.
- Take the curd/ yogurt in a bowl. Add water, salt and as per requirement. Add I teaspoon roasted cumin-chilli powder and sliced green chillies. Mix well.
- Arrange the fried eggplant slices on a serving dish.
- Heat oil in a pan, add dry whole red chilli, Pancha Phutona (five spice mix), minced ginger and curry leaves.
- As they start spluttering, turn off the heat. Let it cool down for 1-2 minutes. Pour the entire tempering over the bowl of curd mix.
- Now slowly pour this yogurt mix over the fried eggplants arranged on a serving dish.
- Garnish with a few more sliced green chilies, chopped cilantro and the rest of the cumin-red chilli powder. Serve with steamed Rice or Pulao.
