Ingredients

• 200 g - cauliflower florets
• 1 tbsp - oil
• 1/2 inch piece- ginger, finely chopped
• 6- cloves garlic, finely chopped
• 1- bunch spring onion or onion, finely chopped ( reserve 1 tsp to garnish )
• 1- capsicum, cut into cubes
• 1.5 tbsp - tomato sauce
• 1.5 tbsp - red chilli sauce
• 1.5 tbsp - soy sauce
• 2 tbsp - water
• 200 ml - oil ( to fry )
• For batter:
• 1 cup ( 100 g ) - maida / all-purpose flour
• 1 tsp - corn flour
• 1 tsp - finely chopped garlic
• 75 - 90 ml - water
• Make a smooth batter of the above ingredients with water. Batter should be of dropping consistency.

How to Make Chilli Gobi with Capsicum

• Wash and clean cauliflower florets. Boil 2 cups water with 1/2 tsp 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 Fried till golden brown colour in batches ( 7 - 8 florets at a time ).
• In another frying pan or wok, heat 1 tbsp oil. Add chopped ginger and garlic and fry till golden brown colour.
• 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 tbsp 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.
• Recipe Courtesy: Niya's World