Gobi #65 - #2

Ingredients:

Cauliflower - 1 (small) / 250 g
Turmeric powder - 1/2 tsp
Onion - 1 (fine chop)
Garlic - 4 (fine chop)
Ginger - 1 inch piece (fine chop)
Green Chilly Sauce - 1 tbsp or Green Chilly - 2 (slit,deseed and fine chop)
Dry Red Chilly - 1 (break and deseed)
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig
Sugar - a pinch
Salt, Oil - As reqd

For Marination :
Dry Red Chilly  - 2
Kashmiri Red Chilly  - 1
Garlic - 4
Ginger - 1 inch piece
Besan flour - 4 tbsp
Rice flour - 2 tbsp
Corn flour - 1 tbsp
Kashmiri Chilly powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander powder - 1/4 tsp
Lime juice - 1/2 tsp
Salt - As reqd

Method:

• In a bowl soak chilly (2 + 1) mentioned in "for marination" in hot water.
• Soak it for 15 mins.
• Strain water and add to blender.
• To this add ginger and garlic as mentioned.
• Blend this to a fine puree and set aside.
• In a pan add water and turmeric powder and boil.
• To this add in florets and let it boil for 3 mins.
• Turn off range and over with lid for 5 mins.
• Then strain the florets and transfer to a plate.
• Now to this ad blended puree and mix well.
• Let it sit for 5 mins.
• Then add other ingredients  mentioned in "for marination".
• Let it sit for 30 mins.
• Now heat oil in pan and fry these florets and set aside.
• Now in a pan add little oil.
• Add in onion, garlic and ginger and saute for a while.
• Cook in low flame.
• Add in dry red chilly and sauce and mix well.
• Now add the fried florets and toss well.
• Finally add little pepper powder and mix well.
• Transfer this to plate.
• Heat little oil in pan and fry curry leaves and add to gobi.
• Serve the gobi 65 with sauce.