Chilli Gobi (no added food color and ajinomoto / MSG)
A tasty dish ( without deep frying cauliflower florets). Best combination with Fried rice and Noodles !!!
You will need
1 tablespoon oil
6 cloves garlic, chopped
½ - inch piece ginger, finely chopped
1 green chilli, finely chopped
1 onion, cut into cubes and separate each layer
2 tablespoons red chilli sauce
1 teaspoon tomato sauce
1 teaspoon soy sauce
230 g cauliflower florets (net weight after cutting into florets)
½ teaspoon salt (or to taste)
1 teaspoon corn flour
1 tablespoon water
2 teaspoon chopped coriander leaves or spring onion greens
In a small bowl, mix red chilli sauce, tomato sauce and soy sauce. Keep aside.
Dilute corn flour with 1 tablespoon water and make a smooth solution.
Wash and clean florets. Drain our water and separately steam the cauliflower florets until tender (approximately for 6 minutes on a steamer or pressure cooker (without weight) or microwave high (750 W) for 4 minutes with ¼ cup (50 ml)water. Keep aside.
In a wide pan, heat oil on a medium heat. Add chopped garlic and fry until light golden color.
Add chopped ginger and green chilli. Saute for 2 - 3 minutes.
Add onion cubes and fry on a medium to low heat for 6 – 7 minutes or until light pink color.
Add sauce mix and stir well on a low heat for 2 minutes.
Add steamed / boiled cauliflower florets and stir well for 2 - 3 minutes or until the sauce well coated on cauliflower florets.
Add salt to taste and diluted corn flour mix. Stir well. Cover with a lid and cook on a low heat for 5 minutes or until the gravy thickens / well coated on cauliflower florets. Sprinkle chopped coriander leaves or spring onion greens. Serve hot with Fried rice or Noodles.