CHILLI GOBI/ SPICY CAULIFLOWER GRAVY

I had been thinking of making Chilli Gobi for quite some time. Recently I tried making the gravy after checking out some recipes from my mom's cookery books. I made small changes to the recipe to suit our taste. The gravy turned out delicious. The gravy can be served with fried rice, noodles or even with roti and naan.

Ingredients

1 cauliflower cut into florets
Oil for frying

For the marinade
4 to 5 tbsp maida
3 tbsp corn flour
½ tsp Garlic paste
½ tsp ginger paste
1 tsp soya sauce
2 tsp tomato sauce
1 tsp chilli sauce or red chilli powder
1 tsp pepper powder
1/3 tsp salt

For the gravy
2 tbsp oil
2 medium sized onions sliced
2 to 3 tbsp chopped spring onions
½ a capsicum sliced
8 big pods of garlic chopped finely
1” piece of ginger chopped finely
2 green chillies
1 ½ tbsp soya sauce
1 tbsp chilli sauce
2 tbsp tomato sauce
½ tsp vinegar
1 tsp pepper powder
1/3 tsp salt
½ tsp sugar
1 tbsp corn flour dissolved in ¼ cup of water

Method

First heat water in a pan; when it starts boiling, add the cauliflower florets, switch off the gas and let it remain in hot water for 5 to 7 minutes. Then drain the water and take the florets in a bowl. Add all the ingredients of the marinade and mix well. It should completely cover the florets. If necessary add more all purpose flour, chilli or salt. Close a lid and set aside. You can allow it to marinate for 3 to 4 hours but this is optional. Then heat oil in a pan and deep fry the florets till golden brown in colour. Set aside. This is delicious and can be served as a starter too.

Now for preparing the gravy heat oil in a pan, add chopped garlic and ginger and sauté for some time. Then add chopped onions and spring onions, whole green chillies and capsicums and stir fry for 2 to 3 minutes. Then add all the 3 sauces along with vinegar, pepper powder, salt and sugar. Mix all the ingredients well. Bring to a boil. Now add corn flour dissolved in water and mix. Cook till boils appear. Finally add the florets, stir well and cook in low flame for about 5 minutes. Garnish with spring onion greens and serve hot.