Chilli Gobi with Capsicum

Chilli Gobi with Capsicum

Recipe credit - Asianet cookery TV show, 2007

Serves: 2

You will need

200 g cauliflower florets
1 tablespoon oil
1/2 - inch piece ginger, finely chopped
6 cloves garlic, finely chopped
1 bunch spring onion or onion, finely chopped ( reserve 1 teaspoon to garnish )
1 capsicum, cut into cubes
1 1/2 tablespoon tomato sauce
1 1/2 tablespoon red chilli sauce
1 1/2 tablespoon soy sauce
2 tablespoon water
200 ml oil ( to fry )

For batter:

1 cup ( 100 g ) maida / all purpose flour
1 teaspoon corn flour
1 teaspoon finely chopped garlic
75 - 90 ml water

Make a smooth batter of above ingredients with water. Batter should be of dropping consistency.

Method

Wash and clean cauliflower florets. Boil 2 cups water with 1/2 teaspoon salt. Add cauliflower florets and boil for 5 minutes. Drain out water thoroughly.

Heat 200 ml oil in a deep frying pan. Reduce heat to medium, dip each cauliflower florets in batter and deep fry till golden brown color in batches ( 7 - 8 florets at a time ).

In another frying pan or wok, heat 1 tablespoon oil. Add chopped ginger and garlic and fry till golden brown color.

Add chopped spring onions / onions and saute for 3 - 4 minutes.

Add capsicum pieces and stir well for 3 minutes.

Add tomato ketchup, soy sauce and red chilli sauce. Mix well and add 2 tablespoon water.

Add deep fried cauliflower florets. Stir well for 2 minutes. Cover with a lid and cook on a low to medium heat for 5 - 8 minutes or until the sauce thickens / dries up. Stir occasionally.

Garnish with chopped spring onion. Serve hot with Noodles or Fried rice.