Chili Gobi

eatoplan

December 3, 2024

medium

Side Dish

Prepare the Batter:
- In a mixing bowl, combine chili powder, beaten egg, flour, vegetable stock (or water), and a pinch of salt. Whisk until smooth.
Fry the Cauliflower:
- Dip cauliflower florets into the batter, ensuring they are fully coated.
- Heat oil in a deep pan or skillet and fry the battered cauliflower until golden brown. Remove and drain on a paper towel.
Cook the Aromatics:
- Heat a tablespoon of oil in a large pan or wok over medium heat.
- Add chopped onions, ginger-garlic paste, green chilies, and curry leaves. Sauté until fragrant and the onions are translucent.
Make the Sauce:
- Stir in vegetable stock, soy sauce, chili sauce, and tomato sauce. Mix well and bring to a gentle simmer.
Thicken the Sauce:
- In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry. Gradually add this to the pan, stirring constantly, until the sauce thickens.
Combine and Finish:
- Add the fried cauliflower florets to the pan and toss to coat them evenly in the sauce.
- Season with salt and a pinch of sugar, adjusting to taste. Cook until the sauce clings to the cauliflower and the dish is dry.
Serve:
- Enjoy hot as a spicy appetizer or side dish!

Reviews

Ingredients:

Adjust Servings

	1medium cauliflower
	0.5teaspoon chili powder
	1teaspoon chili sauce
	1teaspoon corn starch
	4servings curry leaves
	1 egg
	1tablespoon ginger
	3 chilies green
	4servings oil
	2 onions chopped
	0.5cup flour plain
	1tablespoon soy sauce
	1teaspoon sugar
	1tablespoon tomato sauce
	1 vegetable bouillon cube

Directions

Prepare the Batter

In a mixing bowl, combine chili powder, beaten egg, flour, vegetable stock (or water), and a pinch of salt. Whisk until smooth.

Mark as complete

Fry the Cauliflower

1. Dip cauliflower florets into the batter, ensuring they are fully coated. | 2. Heat oil in a deep pan or skillet and fry the battered cauliflower until golden brown. Remove and drain on a paper towel.

Mark as complete

Cook the Aromatics

1. Heat a tablespoon of oil in a large pan or wok over medium heat. | 2. Add chopped onions, ginger-garlic paste, green chilies, and curry leaves. Sauté until fragrant and the onions are translucent.

Mark as complete

Make the Sauce

Stir in vegetable stock, soy sauce, chili sauce, and tomato sauce. Mix well and bring to a gentle simmer.

Mark as complete

Thicken the Sauce

In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry. Gradually add this to the pan, stirring constantly, until the sauce thickens.

Mark as complete

Combine and Finish

1. Add the fried cauliflower florets to the pan and toss to coat them evenly in the sauce. | 2. Season with salt and a pinch of sugar, adjusting to taste. Cook until the sauce clings to the cauliflower and the dish is dry.

Mark as complete