Chilli Gobi, Indian Chinese cauliflower in chilli sauce

Chilli Gobi, Indian Chinese cauliflower in chilli sauce

Chilli Gobi is to vegetarians, what chilli chicken is to meat lovers!! This is a very versatile recipe. You can make it with or without gravy. Today, I made the non-gravy version. Chilli Gobi and fried rice tastes awesome! It goes well with chapathi too.

Peel and cube onions. Dice capsicum and slit the green chillies. It always helps to have ginger garlic paste made in bulk or store bought. If you are out of stock, peel garlic and ginger and make a fine paste in your food processor. Cut cauliflower. Wash thoroughly and drain. Combine with egg, salt, pepper, all purpose flour and corn flour. I never add any water because cauliflower florets retain sufficient water after washing. Heat oil, deep fry and keep aside. (If you have cauliflower lovers at home, you might lose half of this right now!!!)

Deep fry the capsicum and chillies just till they turn dark green. Set aside. Heat oil in a heavy pan. Add the onion and sauté for 5 minutes. Add a little chilli powder too if you love spicy food. The onions need not brown. Add the ginger garlic paste and fry for 2 more minutes over medium heat. Add the sauces, sugar and water. Bring to a rolling boil and take off heat. Adjust seasoning and add fried cauliflower, chillies and capsicum. Cauliflower will absorb all the water and you can serve this, as I did today without gravy.

For gravy/ extra sauce: Mix the corn flour with water and pour in (instead of just adding water). Add tomato ketchup too. Bring the mixture to boil. Taste, adjust seasoning and add the fried cauliflower etc.

Serve hot with fried rice or any Indian flat bread!